Pepper Jack Potato Corn Cakes


  • 1 1/2 lb. red or Yukon Gold potatoes, diced (I like to leave the skin on)
  • cooking spray or oil mister
  • 3 green onions, thinly sliced
  • 1/2 c. fresh or frozen corn (if using fresh, that's about 1 large ear)
  • 1/4 c. soymilk
  • 1/4 c. cilantro, chopped
  • 1/2 c. Daiya Pepperjack Style Shreds
  • salt and pepper to taste
  • 1 c. panko
  • salsa for serving


  1. Add potatoes to large saucepan and cover with water. Bring water to a boil and cook about 10-15 minutes, or until easily pierced with fork. Drain and cool.
  2. While potatoes are cooking, heat cooking spray in a medium skillet over medium heat. Add corn and green onion; cook, stirring often, until corn is just starting to brown, about 7 minutes.
  3. In a large bowl, mash potatoes with soymilk until large lumps are gone. Stir in corn and onion mixture, cilantro, Daiya shreds, salt and pepper until well-combined. Allow mixture to cool slightly until it's easy to work with.
  4. Spread panko on a large plate. Form 12 patties with the potato mixture and press each into the panko, covering both sides. Coat skillet with a liberal amount of cooking spray and heat on medium. Cook cakes approximately 4 minutes on each side or until browned. Serve with salsa.