Pepperjack Potato Corn Cakes Fan favorite
This recipe is from www.TheTypeAHousewife.com
- Vegan (476)
- Dairy Free (including lactose and casein) (438)
- Gluten Free (331)
- Peanut Free (408)
- Health Conscious (91)
Add potatoes to large saucepan and cover with water. Bring water to a boil and cook, uncovered, about 10-15 minutes or until easily pierced with a fork. Drain and cool.
While potatoes are cooking, heat cooking spray in a medium skillet over medium high heat. Add corn and green onion; cook, stirring often, until corn is just starting to brown, about 7 minutes.
In a large bowl, mash the potatoes with the soymilk until large lumps are gone. Stir in corn and onion mixture, cilantro, Daiya shreds, salt and pepper until well-combined. Allow mixture to cool slightly until it's easy to work with.
Spread panko on a large plate. Form 12 patties with the potato mixture and press each into the panko, covering both sides. Coat skillet with cooking spray and heat at medium. Cook cakes approximately 4 minutes on each side or until browned. Serve with your favorite salsa or (vegan) sour cream.