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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.

Course Appetizer, dinner
Cuisine American, Potatoes
Keyword gluten free, leftovers, Mashed Potatoes, potatoes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 people
Author Feed Your Soul Too


  • 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


  1. 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!