Free Recipe Corn And Potato Cakes
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Corn And Potato Cakes Recipe
Two; (1/2-pound) russet
; (baking) potatoes
1/2 c Finely chopped green bell
-pepper
1-1/2 c Fresh corn kernels including
-the pulp; (cut from about 2
; scraped from the cobs,
-ears of corn)
4 Scallions; chopped fine
1 ts Ground cumin
3 tb All-purpose flour
2 tb Unsalted butter
4 tb Sour cream
Corn And Potato Cakes Preparation
Peel the potatoes, grate them coarse, and squeeze them with the bell pepper between several thicknesses of paper towels to remove any excess moisture. In a bowl toss together the potato and pepper mixture, the corn, the scallions, the cumin, the flour, and salt and pepper to taste. In a non-stick skillet measuring 6 inches across the bottom heat 1/2 tablespoon of the butter over moderate heat until the foam subsides, add 3/4 cup of the corn mixture, tamping it down with a spatula, and cook the corn and potato cake for 6 minutes, or until the underside is golden and crisp, slide it onto a plate, and keep it warm, covered. Make 3 more corn and potato cakes in the same manner with the remaining batter and corn mixture. Spread 2 of the cakes with the sour cream, arrange the remaining cakes on the sour cream, and cut the corn and potato cakes into wedges. Serves 4 to 6 as a side dish. Gourmet July 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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