Mini Potato Corn Cakes With Cheddar & Sour Cream

• 2 cups mashed potato flakes
• 13 cup yellow cornmeal
• 1 tablespoon garlic salt
• 14 teaspoon dried chipotle powder (to taste)
• 12 cup very thinly sliced green onion
• 2 cups milk
• 1 cup shredded sharp cheddar cheese or 1 cup smoked cheddar cheese
• 1 (12 ounce) bagfrozen super sweet corn, defrosted (2 1/4 cups)
• olive oil nonstick cooking spray
• 12 cup sour cream

1. Mix potato flakes, corn meal, garlic salt and cayenne in medium bowl.
2. Reserve 2 tablespoons green onion for garnish.
3. Blend in remaining onions, milk, cheese and corn.
4. Scoop into sixty 1-inch balls, gently flattening into 1 1/2-inch patties.
5. Heat a large nonstick skillet over medium heat.
6. Spray with no-stick cooking spray.
7. Pan fry patties until golden brown on both sides.
8. Serve warm with a tiny dollop of sour cream and a few slices of green onion on each, if desired.

yellow cornmeal, garlic salt, chipotle powder, very, milk, cheddar cheese, bagfrozen super sweet corn, olive oil nonstick cooking spray, sour cream

Taken from www.food.com/recipe/mini-potato-corn-cakes-with-cheddar-sour-cream-395847 (may not work)