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
- 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.
- 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.
- 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.
- 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.