Corn and Potato Pancakes With Salsa

• 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
• 12 cup canola oil (for frying)
• 11 ounces salsa

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

mashed idaho potatoes, corn, egg, bread crumbs, canola oil, salsa

Taken from www.food.com/recipe/corn-and-potato-pancakes-with-salsa-214758 (may not work)