Caribbean Potato Corncakes
Griddle cakes with a twist - mashed potatoes and cornbread seasoned with cayenne pepper and nutmeg, mixed with onions and red and green bell peppers. Served with a side of fresh fruit salsa.
Serving size: One 3-oz. corncake
Instructions
| Ingredient |
Quantity |
Instructions |
| Fruit salsa, optional, commercially prepared |
6 cup
|
If desired, serve with fruit salsa. |
| Vegetable oil |
1/4 cup
|
In large stockpot, heat oil. Add onions and bell peppers; saute 5 minutes. Add water; bring to a boil. Stir in Potato Pearls, corn bread mix, eggs, salt, cayenne, and nutmeg. |
|
|
Heat griddle to 350° F. Portion 1/3 cup potato mixture onto well-oiled hot griddle. Cook 3 minutes or until golden on first side; turn over. Cook 2 minutes or until golden on second side. |
| Onions, chopped |
2 qt.
|
|
| Red bell peppers, chopped |
1 qt.
|
|
| Green bell peppers, chopped |
1 qt.
|
|
| Water |
1 gal.
|
|
| Potato Pearls® Extra Rich |
1/2 carton
|
|
| Corn bread mix, dry |
3 qt.
|
|
| Egg substitute or liquid eggs |
1 qt.
|
|
| Salt |
1 1/2 tsp.
|
|
| Cayenne pepper |
3/4 tsp.
|
|
| Nutmeg |
3/4 tsp.
|
|
Nutritional Information Per Serving
| Calories — 206 |
Protein — 5.1 g |
Fat — 7.5 g |
| Carbs — 20.7 g |
Iron — 1.0 mg |
Sodium — 483.3 mg |
| Potassium — 77.9 mg |
Zinc — 0.3 mg |
Vitamin A — 164.4 IU |
| Riboflavin — 0.2 mg |
Niacin — 1.0 mg |
Calcium — 133.4 mg |
| Cholesterol — 58.5 mg |
Vitamin B6 — 78.3 mcg |
Vitamin B12 — 0.1 mcg |
| Thiamine — 0.1 mg |
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