Corn Potato Peanut Cakes

[Guest guest]

Corn Potato Peanut Cakes

 

3/4 lbs. yukon gold potatoes

1 slice bacon

1 cup fresh corn kernels, about 2 ears

1/4 cup finely chopped onion

1/4 cup finely chopped red bell pepper

1 tsp. chopped fresh thyme

1/4 cup sliced green onions

1/4 cup chopped peanuts

1/2 tsp. salt

1 large egg, lightly beaten or substitute

non-stick cooking spray

fresh thyme for garnish, optional

 

Place potatoes in saucepan, cover with water. Bring to a boil, reduce

heat and simmer about 15 minutes or until tender. Drain and cool. Peel

and shred potatoes into large bowl. Add corn, onion, bell pepper and

chopped thyme to drippings in pan; cook until onion is tender.

Combine potatoes, corn mixture, green onions, peanuts, salt and egg;

stir with a fork until well mixed.

Coat non-stick griddle or large skillet with cooking spray. Spoon about

1/3 cup potato mixture onto hot griddle or skillet; flatten slightly

with spatula. Cook 5 minutes or until golden brown on each side.

Garnish with thyme, if desired. Serves 8.

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Char Haz

charrem

 

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