POTATO PATTIES WITH CORN AND CHEDDAR
You could serve these as an appetizer or--even better--as a side dish with just about any kind of meat--or not. I've tweaked this just a little bit, more to my liking. Recipe & photo: Tasteofhome.com
Provided by Ellen Bales
Categories Vegetable Appetizers
Time 30m
Number Of Ingredients 9
Steps:
- 1. In a small bowl, mix together the sour cream and 2 Tbsp. of the green onion. Refrigerate until serving.
- 2. In a large bowl, mix the potatoes, cornmeal, garlic salt and smoked paprika. Add the corn, cheese and remaining green onions. If mixture is too dry, add a little milk until the consistency is right. Mix until blended.
- 3. Using 1/2 cupfuls, shape mixture into twelve 3-1/2-in. patties.
- 4. In a large nonstick skillet coated with cooking spray over medium heat, cook patties in batches for 2 or 3 minutes on each side, until golden brown.
- 5. Serve hot with the sour cream sauce
VEGGIE CAKES
Fluffy veggie cakes are a perfect side or Meatless Monday meal.
Provided by Cheryl Bennett
Time 1h20m
Number Of Ingredients 15
Steps:
- Grate zucchini, sprinkle with 1 tsp salt and set in a fine mesh strainer. Place a bowl or plate on top of the zucchini and weigh it down. I stacked 3 cans on diced tomatoes on top and that did the trick.
- Let it sit for AT LEAST 30 minutes, up to 1 hour. After it has drained, wrap it in a clean kitchen towel or a piece of cheesecloth and SQUEEZE! Even more water will come out, we want it as dry as possible!
- Set the drained zucchini aside.
- In a large bowl, mix flour, baking powder, pepper, granulated garlic or Cajun seasoning, if using, breadcrumb and cheese together. Add all the vegetables and toss to combine, making sure to break up the zucchini and coat everything with flour mixture.
- Crack eggs into a small bowl, give a little whisk and pour over veggie mixture. Mix to THOROUGHLY combine.
- Heat a sauté pan (skillet) over medium-high heat, add a drizzle of oil (a teaspoon or two) and swirl to coat the bottom of the pan.
- Using a scoop (or a large spoon), drop mixture into the hot pan and flatten out with your fingers to form a patty.
- Cook for 4 - 5 minutes on each side, turning down the heat if they begin to brown too quickly.
- Remove from pan to a cooling rack set inside of a sheet pan, or a paper towel lined baking sheet.
- Repeat until mixture is gone!
Nutrition Facts : Calories 109 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2, Sodium 537 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CORN AND CHEDDAR MASHED POTATO FRITTERS
Utilize leftover corn and mashed potatoes to create a new tasty side dish with these Corn & Cheddar Mashed Potato Fritters.
Provided by Carrie's Experimental Kitchen
Categories Side Dish
Time 16m
Number Of Ingredients 10
Steps:
- Heat oil in a non-stick frying pan over medium-high heat until it is hot.
- Combine all remaining ingredients in a bowl and mix well. Slowly drop rounded kitchen soup spoons into the oil and flatten the potato mixture slightly.
- Cook 2-3 minutes per side, allowing them to turn golden brown. Remove and drain on paper towels or brown bags to remove excess oil.
VEGETABLE PATTIES
These appetizing Vegetable Patties are a delicious treat. They are loaded with potatoes, carrots, corn, green beans, and peas, and cooked in flavorful Indian spices! They are vegan, gluten-free, and taste amazing! No need to look any further for the vegetable patties recipe because this is exactly what you're looking for! Making healthy choices is never an easy task. When you're in the home stretch of your workouts, nothing can throw you off course quite like a craving for nourishment that isn't good for your body. However, when you use these vegetable patties, you won't have to worry...
Provided by Michelle Blackwood, RN
Categories Appetizer
Time 1h25m
Number Of Ingredients 23
Steps:
- Place potatoes in a pot of cold water and bring to boil. Reduce heat to simmer for about 20 minutes until potatoes are soft. Meanwhile, prepare vegetables. Preheat oven 400 degrees F and lightly spray baking sheet lined with parchment paper.
- Heat oil in a large skillet on medium heat. Add onion, garlic, and ginger, saute until onions are softened about 3 minutes. Add cumin, turmeric, cilantro, carrot, peas, green beans, corn, and salt. Cook until vegetables are tender.
- When potatoes are tender, drain them using a colander and rinse with cold water. Mash potatoes with a potato masher or a fork, add cooked vegetables and stir to fully combine. Shape mix into balls, then flatten.
- Combine gluten-free flour in a bowl with coconut flour and a pinch of salt.
- Dip patties in flour mix, place on a greased baking sheet. Brush or spray with oil. Bake for 40 minutes, turning halfway.
- Drain and rinse sunflower seeds. Place sunflower seeds in a high-speed blender along with water, tahini, garlic, lime juice, cilantro, cayenne pepper, and salt.
- Process until smooth and creamy. Scrape down the side of the blender and process again. Keep refrigerated for up to 5 days.
Nutrition Facts : Calories 129, Carbohydrate 15, Fat 6, Protein 4
POTATO CORN CASSEROLE
According to my husband, potatoes are the best food there is! He loves them in a variety of dishes. This comforting casserole is quickly prepared in the microwave. --Elsie Dahl, Tower, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Crumble beef into a shallow 2-qt. microwave-safe dish. Sprinkle with salt and pepper. Layer with onion, potatoes and corn. Dot with butter. Cover and microwave on high for 9-10 minutes; stir. , Cover and heat 7-9 minutes longer or until meat is no longer pink and potatoes are tender.
Nutrition Facts : Calories 400 calories, Fat 12g fat (5g saturated fat), Cholesterol 77mg cholesterol, Sodium 380mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein.
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