Corn and Potato Mini Pancakes with Salsa

Ingredients

• 2 cups mashed Idaho potatoes (prepared according to package directions using half of a 22 oz. bag frozen Idaho mashed potatoes)
• 2 cups frozen corn kernels (thawed) or cooked corn cut off the ear
• 1 egg, slightly beaten
• 1 cup seasoned bread crumbs
• ½ cup canola oil (for frying)
• For the Salsa
• ½ cup finely chopped yellow pepper
• ½ cup finely chopped green pepper
• 4 plum tomatoes, seeded and chopped
• 1 tablespoon minced jalapeno pepper
• ½ cup chopped red onion

Directions

1. In a medium mixing bowl, combine potatoes, corn and egg; mix well with a spoon.
2. Place bread crumbs in a shallow bowl. Using clean hands, form mixture into 1½inch diameter patties; dip each pattie in bread crumbs, coating both sides.
3. Over medium heat, in a large non-stick skillet, heat 2 tablespoons of the canola oil until hot. Fry the patties, a few at a time, for 2 minutes, or until golden brown on the bottom; flip and cook another 2 minutes on the second side. (If flatter, more crispy cakes are desired, flatten cakes while cooking with a metal spatula).
4. Transfer finished cakes to a baking sheet and keep in a warm oven (200 degrees) until all cakes are cooked. Transfer cakes to a serving platter and serve with salsa, if desired.