The Pioneer Woman Tasty Kitchen
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Corn and Feta Potato Cakes

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Level: Easy

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Description

Once you’ve got the cooking method down, these are so easy to make, and tastier than you could imagine.

Ingredients

  • 3-⅝ ounces, weight Plain Flour
  • ½ teaspoons Baking Powder
  • ½ teaspoons Garlic Granules
  • 8 tablespoons, 5-⅝ pinches Lowfat Milk
  • 7 ounces, weight Potato, Boiled And Cooled
  • 1 whole Onion, Small, Finely Diced
  • 5 ounces, weight Feta Cheese, Crumbled
  • 3-⅝ ounces, weight Sweet Corn Kernels
  • ¾ ounces, weight Butter
  • Salt And Pepper, to taste

Preparation

Combine the flour with the baking powder and garlic granules, and season to taste with salt and pepper. Whisk in the milk a little at a time until the mixture is free of lumps.

Coarsely grate the cooked potato, or roughly mash it with a fork. Add the potato to the batter, along with the diced onion, crumbled feta, and corn kernels.

Melt a little butter in a frying pan over medium heat, and add the mixture in dollops, each about the size of 2 tablespoons. Press each dollop down into a patty. Cover the pan with a lid (or another frying pan if you don’t have a lid), and cook over a medium heat for 5 minutes. Use a spatula to carefully loosen them from the pan every few minutes to ensure they don’t stick. After 5 minutes, uncover the pan, and turn the heat up a little. Continue to cook until the under side of each patty is nicely browned. Flip them over, and cook for a further five minutes, until the other side is also browned. Serve warm.

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