Mexican Potato Corn Cakes
60 mins (prep 60)
18 ingredients
4 servings
Based on a recipe my BF asked me to make, we both liked this a lot! Altered to use real mashed potatoes. You can either use leftover mashed potatoes (2 cups), or replace the milk and potatoes with 2 cups milk and 2 cups dried potato flakes to save time. Has a mild but pleasing Mexican flavor that I think kids should like. I served this as a vegetarian main dish with a vegetable medley side of carrots, broccoli and red peppers.

Categories:  side-dish , <-60-mins , north-american , mexican , equipment , corn , time-to-make , kid-friendly , main-dish , potato , vegetarian , vegetable , stove-top ,
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Serving Size (143.21 g)
Servings 4
Amount per Serving
Calories 561.37 Calories from Fat 239.31
% Daily Value *
Total Fat 26.59g 163.62%
Saturated Fat 14.98g 299.53%
Trans Fat 0.32g %
Cholesterol 67.78mg 90.37%
Sodium 366.57mg 61.1%
Total Carbohydrate 64.28g 85.71%
Dietary Fiber 0.91 g 14.51%
Sugars 0.28 g %
Protein 19.55g 156.38%
Vitamin A 691.57IU% Vitamin C 0.07mg%
Calcium 331.31mg% Iron 2.75mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium potatoes, low-fat milk, green chilies, low-fat, cornmeal, seasoning salt, dried oregano