Corn and Potato Pancakes With Salsa

I have not tried this recipe. I got this recipe from Tops it's courtesy of Idaho Potato Commission.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 2  cups  mashed idaho potatoes (may substitute half of a 22oz bag frozen idaho mashed potatoes, prepared)
• 2  cups  cooked corn, cut off the ear (thawed) or 2  cups frozen corn kernels (thawed)
• 1  egg, slightly beaten
• 1  cup  seasoned bread crumbs
• 1⁄2 cup canola oil (for frying)
• 11  ounces salsa

Directions

1. In a medium mixing bowl, combine potatoes, corn and egg; mix well with a spoon.
2. Place bread crumbs in a shallow bowl. Using clean hands, form mixture into 1 1/2" diameter patties: dip each pattie in bread crumbs, coating both sides.
3. Over medium heat, in a large non-stick, heat heat 2 tablespoons of the canola oil until hot. Fry the patties, a few at a time, for 2 minutes, or until golden brown on the bottom; flip and cook another 2 minutes. on the second side. (If flatter, more crispy cakes are desired, flatten cakes while cooking with a metal spatula).
4. Transfer finished cakes to a baking sheet and keep in a warm oven (200) until all cakes are cooked. Transfer cakes to a serving platter and serve with salsa, if desired. (additional ingredients may be added to salsa such as chopped red or green pepper, plum tomatoes or red onion).