This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.
If I have my choice of fancy or comfort food, I choose the latter. These Mashed Potato Corn Cakes are the ultimate comfort food.
Jump to RecipeI think I love this idea because the result is a crispy exterior and a tender middle. Don’t you say that description describes this author. I love my potatoes and my favorite potato recipe is the all American hashbrown. It cannot be any easier than that. A couple of examples of layered potato recipes I have made include this classic POTATO PANCAKE and these LAYERED MASHED POTATOES.
Depending on how you count the preparation of this recipe, there are three phases to put together these potato cakes. The first phase is browning and flavoring the ground turkey. The second phase is combing the riced potatoes with the meat mixture and corn. The final phase is frying the potato cakes to a crispy finish.
These potato cakes could be served as an appetizer as I did or as a main course. With the inclusion of the ground turkey, this recipe is changed from a side dish and made so much heartier. One quick side note – I recently bought a ricer for my potatoes. It is so worth it. It makes for super creamy potatoes.
The cast of characters.
Making the filling.
Making the Mashed Potato Cakes
The Mashed Potato Corn Cakes Plated
Mashed Potato Corn Cakes
Potatoes are pure comfort food. These Mashed Potato Corn Cakes are true comfort food full of flavor. Serve as an appetizer or a main course.
Ingredients
- 1 LB Mashed Potatoes
- 2 Tbsp Gluten free buckwheat flour
- 1/4 Cup Canola Oil
- 1 Whole Medium onion diced
- 2 LB Ground Turkey
- 2 Whole Eggs beaten
- 2 Tsp Curry Powder
- 2 Tsp Spanish Paprika
- 2 Tsp Black pepper
- 2 Cloves Garlic minced
- 1 Cup Corn
- 1/4 Cup Chicken broth
- 1 Cup Gluten free bread crumbs
Instructions
-
Boil the potatoes and let cool. Run through the potato ricer and set aside.
In a Dutch oven, brown the ground turkey and onion on medium heat. Once browned, add the spices. Mix well and add the stock. Cook for a few minutes. Let cool.
Add the riced potatoes, meat mixture and corn to a big mixing bowl. Mix well and then form into patties. Run through the dredging station.
Heat 3 tbsp of the oil in a skillet on medium high heat. Add the cakes to the skillet but do not overcrowd. Cook for 3 – 4 minutes per side. When cooked on both sides move the cakes to baking tray to let them drain. Continue cooking the rest of the cakes in the pan adding oil as you go. If you are waiting to eat, they can be put in a 200 degree oven to keep warm.
Serve and enjoy!
Leave a Reply