Iron Chef Recipes

Corn And Potato Cakes

This recipe uses:
Iron Chef Unseasoned Panko
Yield: Makes 4 side servings
  • 2-3 cups peeled and cubed russet potatoes
    1-2 cups fresh corn kernels
    4 slices bacon, diced and cooked crisp
    ¼ cup thinly sliced scallions
    1 ½ cup Iron Chef Panko bread crumbs, divided
    2 tablespoons chopped fresh parsley
    2 tablespoons chopped fresh basil
    3 tablespoons diced red bell pepper
    1 egg, beaten
    1 teaspoon ground black pepper
    1 teaspoon kosher salt
    Olive oil

Cook the potatoes in boiling, salted water until tender, 12-15 minutes. Drain potatoes and mash coarsely with a potato masher, set aside to cool.

Add corn, bacon, scallions, ¼ cup panko, parsley, basil, bell pepper, egg, salt and pepper to a bowl with the potatoes. Stir to combine.

Form eight patties. Place potato cakes on a platter. (Cakes can be prepared 3 hours ahead. Cover with plastic wrap and refrigerate.)

Heat oil in a large non-stick skillet over medium-high heat. Dredge each side of the patties in remaining panko, then, working in batches, add potato cakes to the skillet and cook until golden brown, about 3 minutes per side.

NOTE: Use leftover mashed potatoes for this recipe!

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