½c.fresh or frozen cornif using fresh, that's about 1 large ear
¼c.soymilk
¼c.cilantrochopped
½c.Daiya Pepperjack Style Shreds
salt and pepper to taste
1c.panko
salsa for serving
Instructions
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.
Nutrition
Serving: 3potato cakes
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