Mini Potato Corn Cakes with Cheddar and Sour Cream

I found this recipe for Mini Potato Corn Cakes with Cheddar and Sour Cream in a magazine I bought the other day. You can also find this recipe and many, many, many others on the Hungry Jack website. I made these Wednesday evening for supper and my boys couldn't get enough of them!


Mini Potato Corn Cakes with Cheddar and Sour Cream

Ingredients:
2 cups Hungry Jack® Mashed Potatoes, flakes
1/3 cup Martha White® Yellow Corn Meal
1 tablespoon garlic salt
1/4 teaspoon cayenne or chipotle chile powder or to taste
1/2 cup very thinly sliced green onions
2 cups milk
1 cup shredded sharp or smoked Cheddar cheese
1 (12 oz.) bag frozen super sweet corn (2 1/4 cups), defrosted
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Crisco® Olive Oil No-Stick Cooking Spray
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1/2 cup sour cream

Preparation Directions:

1. MIX potato flakes, corn meal, garlic salt and cayenne in medium bowl. Reserve 2 tablespoons green onion for garnish. Blend in remaining onions, milk, cheese and corn.
2. SCOOP into sixty 1-inch balls, gently flattening into 1 1/2-inch patties. Heat a large nonstick skillet over medium heat. Spray with no-stick cooking spray. Pan fry patties until golden brown on both sides.
3. SERVE warm with a tiny dollop of sour cream and a few slices of green onion on each, if desired.