Southwest Corn and Potato Cakes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 218.1
  • Total Fat: 7.2 g
  • Cholesterol: 12.5 mg
  • Sodium: 1,214.3 mg
  • Total Carbs: 32.2 g
  • Dietary Fiber: 1.6 g
  • Protein: 6.4 g

View full nutritional breakdown of Southwest Corn and Potato Cakes calories by ingredient
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Very easy and tasty Very easy and tasty
Number of Servings: 4


    2 Cups Idahoan Buttery Homestyle instant mashed pototoes

    .5 cups Green Giant Mexicorn (canned-drained)

    .5 cup shredded taco cheese

    .25 cup all purpose flour

    2 Tbsp chopped onion (raw or frozen)

    1 tsp salt

    1/8 tsp ground cumin

    garnish with additional taco cheese if desired


Serves 4 (2 pancakes each)

Prepare instant potatoes as directed on package.

Heat oven to 375 and coat a baking sheet generously with Pam.

Combine all ingredients in a medium bowl with a fork..along with cooked potatoes. Mix well.

Coat a 1/3-cup measuring cup with pam, using the cup, scoop up a level cup of potato mixture. invert onto baking sheet to release the potato mixture. Repeat process to make 8 portions, coating the cup as needed. Gently press portions with palms to form pancakes about 3/4 in. thick.

Coat tops of pancakes with pam. Bake for 20 min. Turn pancakes over gently and bake an additional 15 min, Transfer to a serving platter and garnish with additional taco cheese if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user CATHY_L.

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