Name: Sweet corn potato cakes recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 18
Ingredients: Half a 115g packet of mashed potatoes; 1 egg; 1 cup water; 6.00 tablespoons plain flour; 1 tablespoon yoghurt; 210g tin of sweet corn; Salt and pepper; Oil for cooking

by Serina Bird Last updated on 01/17/2020

Make a plate of these sweet corn potato cakes and everyone at your retro party will be begging for more! - Serina Bird

Ingredients

Half a 115g packet of mashed potatoes
1 egg
1 cup water
3 tablespoons plain flour
3 tablespoons plain flour
1 tablespoon yoghurt
210g tin of sweet corn
Salt and pepper
Oil for cooking

Method

Step 1

Place the water in a medium bowl, add the egg and the mashed potatoes. Mix until it begins to thicken.
Step 2

Mix in the plain flour, one tablespoon at a time, and then add the yoghurt. Finally, mix in the sweet corn and season with salt and pepper.
Step 3

Allow the mixture to sit for around 30 minutes, then fry (like pikelets) in batches in a frypan.
Step 4

Top with avocado and smoked salmon.

Recipe Notes

from Australia’s Best Recipes team

Notes

This recipe can be easily doubled, and remaining cakes frozen.
You can substitute milk or cream for the yoghurt or omit it altogether. The yoghurt will add a lighter texture, and the addition of dairy will give a richer flavour
For a gluten free version, omit the flour altogether and use a full cup of instant mashed potatoes.