I have to admit, I had never cooked potato cakes before. Last fall, I ran across a recipe for them which included corn and scallions plus sour cream topping. I thought it looked good. I quickly learned potato cakes can be more difficult to form than a crab cake. But if you use your spatula, you push it together once everything gets hot. I think the real success of this recipe is the sauce. I just put a light shrimorror on top and it was perfect.
Loaded Cheddar-Corn Potato Patties by Darlene Brenden
1 c. (8 oz.) sour cream
2 T. plus 1/3 c. sliced green onions (scallions)
2 c. mashed potato flakes
1/3 c. cornmeal
1-3/4 tsp. garlic salt
1/2 tsp. paprika
2 c. milk
1 package (10 oz.) frozen corn, thawed
1 c. (4 ounces) shredded cheddar cheese
In a small bowl, mix sour cream and 2 T. scallion and refridgerate. In a large bowl, mix the potato flakes, cornmeal, garlic salt and paprika. Add the milk, corn, cheese and remaining green onions; mix until blended. Shape into patties. Heat a large nonstick pan on medium and coat with cooking spray. Cook patties in batches for 2-3 minutes on each side or until golden brown. Serve with sauce.
- I halved the recipe and I still got about 20 corn cakes.
- Since you aren’t cooking the sour cream, this is a situtation where you can use fat free sour cream.
When my sister and I went to Denver a few years ago, it was snowing pretty hard when we came back from the Independent Film Festival. We decided to grab dinner downstairs in the hotel instead of trekking back out. We had this great warm artichoke and crab dip. I was so excited when I saw a recipe for something similar in a Pillsbury email a few weeks ago. Unfortunately, it wasn’t as good as the one they made at the Denver City Center Marriott m.i. greatroom. That said, I think this recipe is great for an holiday get together you are hosting.
1 can (14 oz.) artichoke heart quarters (drained and chopped)
1 package (8 oz.) cream cheese
4 medium green onions, diced
1 c. shredded imitation crabmeat (4 oz.)
1/2 c. grated Parmesan cheese
4 tsp. lemon juice
French baguette bread
Spray a mini-cockpot with non-stick spray. Put in all ingredients except bread. Cook for an hour on low, stirring occasionally. Serve warm on bread.
For my friend and co-worker Denise’s baby shower, our Executive Director made some great Mexican food. I asked her for the recipe for her tortilla bites because I couldn’t stop munching on them. I hope you also enjoy these fun little snacks.
Pinwheels by Lori Maris
5 – 10″ flour tortillas
parsley to garnish
1 (8 oz.) sour cream
1 (8 oz.) cream cheese
1 (4 oz.) chopped olives
1 (4 oz.) diced green chilies
1 c. fine grated cheddar
1/2 c. green onions, chopped
1/4 tsp. garlic powder
Mix togther by hand, divide filling over totillas – spread to edges. Roll-up. Cover with Saran Wrap. Refridgerate for two hours. Slice into 1/2 inch thick slices. Make 50 slices.