Potato Corn Cakes

Name: Potato Corn Cakes
Ingredients: 1 cup egg beater; 1 cup polenta (quick-cookin ); 1/2 cup cornstarch; 6 ears of corn (kernels removed); 4 potatoes (baked, peeled and shredded); 1 onion (peeled and diced); 1/2 cup scallions (sliced); 2 teaspoons garlic (chopped); 2 teaspoons fresh thyme leaves (chopped); 2 teaspoons fresh sage leaves (chopped)

Written by Pritikin Chefs

0.7 min read

Potato Corn Cakes

Course: Lunch, Main Course, Main Dish, Vegetarian

Cuisine: American, International, Vegan, Vegetarian

Yield: people

Materials

1 cup egg beater
1 cup polenta quick-cookin
1/2 cup cornstarch
6 ears of corn kernels removed
4 potatoes baked, peeled and shredded
1 onion peeled and diced
1/2 cup scallions sliced
2 teaspoons garlic chopped
2 teaspoons fresh thyme leaves chopped
2 teaspoons fresh sage leaves chopped

Instructions

Preheat oven to 400 degrees. Whisk together Egg Beaters, polenta, and cornstarch until well mixed, about 3 minutes.
Mix all remaining ingredients in a large bowl. Fold potato mixture into Egg Beaters mixture. Form into 8 patties.
In a hot skillet, spray Pam. Add patties and cook until brown. Flip and brown other side. Put patties on baking dish. Bake at 400 degrees for 10 minutes. Serve.

recipe