Mexican Potato Corn Cakes
Crispy, golden, and bursting with bold flavors, these Mexican Potato Corn Cakes are the perfect fusion of comfort food and zesty spice. Made with fluffy mashed russet potatoes, sweet bursts of fresh corn kernels, and a medley of smoky spices like cumin, smoked paprika, and chili powder, these pan-fried cakes are irresistibly crunchy on the outside and tender on the inside. Fresh cilantro and scallions add a punch of brightness, while a squeeze of lime and a dollop of sour cream make the perfect finishing touch. Ready in just 40 minutes, these savory patties are ideal as a satisfying appetizer, a side dish, or even a vegetarian main course. Whether you're hosting a fiesta or simply craving a unique twist on potato recipes, these Mexican-inspired corn cakes are sure to impress!
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Recipe Information
Ingredients
- 3 medium russet potatoes
- 1 cup fresh corn kernels
- 0.5 cup all-purpose flour
- 1 large egg
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon chili powder
- 0.25 cup cilantro
- 2 stalks scallions
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup vegetable oil
- 1 for garnish lime wedges
- optional sour cream
Instructions
Peel the potatoes and cut them into chunks. Boil them in salted water until fork-tender, about 10-12 minutes. Drain and let cool slightly.
Mash the boiled potatoes in a large mixing bowl until smooth. Do not overwork as this could make the texture gluey.
To the mashed potatoes, add fresh corn kernels, all-purpose flour, the egg, ground cumin, smoked paprika, chili powder, salt, black pepper, chopped cilantro, and finely chopped scallions. Mix until the ingredients are evenly combined.
Form the mixture into small, palm-sized patties, about 1/2-inch thick. You should end up with 10-12 cakes.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, fry the cakes in batches, cooking for about 3-4 minutes on each side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Serve the corn cakes warm, garnished with lime wedges and a dollop of sour cream if desired.
Nutrition Facts
Calories |
1533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 2627 mg | 114% | |
| Total Carbohydrate | 206.8 g | 75% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 21.8 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 211 mg | 16% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3773 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
