Corn and Feta Potato Cakes

• 3-58 ounces, weight Plain Flour
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Garlic Granules
• 8 tablespoons, 5-58 pinches Lowfat Milk
• 7 ounces, weight Potato, Boiled And Cooled
• 1 whole Onion, Small, Finely Diced
• 5 ounces, weight Feta Cheese, Crumbled
• 3-58 ounces, weight Sweet Corn Kernels
• 3/4 ounces, weight Butter
• Salt And Pepper, to taste

1. Combine the flour with the baking powder and garlic granules, and season to taste with salt and pepper.
2. Whisk in the milk a little at a time until the mixture is free of lumps.
3. Coarsely grate the cooked potato, or roughly mash it with a fork.
4. Add the potato to the batter, along with the diced onion, crumbled feta, and corn kernels.
5. Melt a little butter in a frying pan over medium heat, and add the mixture in dollops, each about the size of 2 tablespoons.
6. Press each dollop down into a patty.
7. Cover the pan with a lid (or another frying pan if you dont have a lid), and cook over a medium heat for 5 minutes.
8. Use a spatula to carefully loosen them from the pan every few minutes to ensure they dont stick.
9. After 5 minutes, uncover the pan, and turn the heat up a little.
10. Continue to cook until the under side of each patty is nicely browned.
11. Flip them over, and cook for a further five minutes, until the other side is also browned.
12. Serve warm.

flour, baking powder, garlic, milk, onion, cheese, weight sweet, butter, salt

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/corn-and-feta-potato-cakes/ (may not work)