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    You are in: Home / Recipes / Cheesy Potato Corncakes Recipe
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    Cheesy Potato Corncakes

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    Lainey6605's Note:

    This recipe is from Rachael Ray's magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the potatoes in a medium pot and cover with cold water by 1 inch.
    2. 2
      Salt the water and bring to a boil, then lower the heat and simmer until the potatoes are tender, about 15 minutes.
    3. 3
      Drain, then mash the potatoes in the pot.
    4. 4
      Cook, stirring, over medium-low heat for 1 minute.
    5. 5
      Let cool, stirring occasionally, for about 20 minutes.
    6. 6
      Meanwhile, stir together the eggs and chives.
    7. 7
      Place the cornmeal on a large, shallow plate.
    8. 8
      Combine the potatoes with the corn, the cheese and the egg mixture; season with pepper.
    9. 9
      Scoop out 2 rounded tablespoons and roll into a ball.
    10. 10
      Set on a sheet of waxed paper; repeat with remaining mixture (you should have 30 pieces).
    11. 11
      Flatten each ball into a 1/2-inch thick patty, coat in the cornmeal and transfer to a baking sheet.
    12. 12
      On a griddle or in a large nonstick skillet, heat 1/4 cup oil over medium-high heat.
    13. 13
      Working in 3 batches, add the corncakes and cook until golden-brown, about 2 minutes on each side.
    14. 14
      Transfer to paper towels to drain and season with salt.

    Ratings & Reviews:

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    Nutritional Facts for Cheesy Potato Corncakes

    Serving Size: 1 (220 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 453.8
     
    Calories from Fat 278
    61%
    Total Fat 30.9 g
    47%
    Saturated Fat 8.5 g
    42%
    Cholesterol 78.0 mg
    26%
    Sodium 179.9 mg
    7%
    Total Carbohydrate 34.0 g
    11%
    Dietary Fiber 3.8 g
    15%
    Sugars 1.2 g
    4%
    Protein 12.6 g
    25%

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