How To Make Mashed Potato and Corn Cakes
Savory and satisfying Mashed Potato and Corn Cakes are crispy on the outside, soft and buttery on the inside with a hint of cheesiness and pops of yellow and green throughout. These plant based beauties are a great way to repurpose leftover mashed potatoes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6-8 cakes 1x
- Category: appetizer, main dish, snack
- Method: stovetop
- Cuisine: American, Canadian
Ingredients
Scale
- 2 cups cold mashed potato ( I used purple you could white, yellow or orange sweet potato)
- 1/4 cup corn kernels
- 1/3 cup all-purpose flour (more if needed)
- plant milk or water (if needed)
- 2 tbsp nutritional yeast
- 2 tbsp green onion
- 1/4 tsp salt or to taste
- 1/4 tsp fresh ground black pepper (or to taste)
- Garnish with vegan sour cream and fresh dill
Instructions
- Add mashed potatoes to a bowl. If there are any large lumps mash them with a potato masher or a fork.
- Add corn, green onion, flour, nutritional yeast. Season with salt and pepper. If mixture is too dry add plant milk or water 1 tsp at a time until dough is not too dry. If mixture is too wet add flour 1 tbsp at a time until dough is able to be handled.
- Scoop out 1/4 cup of potato mixture and form into 2 1/2 inch cakes.
- Place a non-stick skillet over medium/high heat. Add cakes and fry for 4-5 minutes each side or until golden brown.
- Serve warm with vegan sour cream and fresh dill (if desired)
Optional toppings: coconut bacon bits, homemade ketchup, vegan chipotle aioli, hot sauce
Notes
Store leftovers covered and refrigerated for 2-3 days.