These crispy potato cakes are packed with sweet corn and melted mozzarella, creating a golden, cheesy exterior with a soft, flavorful center. They’re the perfect comfort food with a twist.
Serve them alongside a refreshing spinach salad tossed with citrus segments and a light vinaigrette. The bright, tangy salad balances the richness of the cakes, making for a satisfying and well-rounded meal.
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Recipe details
Nutrition per serving
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies.
Ingredients
Instructions
- Step 1
- Step 2
Recipe Tips
For extra crispy cakes, press them firmly in the skillet and avoid moving them too soon.
Use fresh corn kernels if available; canned or frozen corn should be drained and patted dry.
FAQ
Can I make these potato cakes ahead of time?
Yes, you can prepare the cakes and refrigerate them uncooked for up to 24 hours. Fry them just before serving.
What can I substitute for mozzarella?
Cheddar, Monterey Jack or a dairy-free cheese alternative work well.
How do I prevent the cakes from falling apart?
Make sure the potatoes are well-drained and mashed finely. Chilling the formed cakes for 15 minutes before frying helps them hold together.
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