Post by chief_cook2 on Mar 11, 2003 19:42:37 GMT -6
3 cups cooked instant mashed potato flakes or leftover unbuttered mashed
potatoes.
1 can (4 ozs.) diced green chilies, drained
2/3 cup cornmeal, divided
3 green onions, sliced
1/3 cup (about 1 1/2 ozs.) shredded cheddar cheese
2 eggs, beaten
2 tablespoons chopped fresh cilantro
1/2 teaspoon Lawrys Seasoned salt
1/2 teaspoon Lawrys Seasoned pepper
2 tablespoons olive oil, divided
In large bowl, combine potatoes, chilies, 1/2 cup cornmeal, onions, cheese,
eggs, cilantro, chili powder, seasoned salt and pepper. Shape into eight
patties. Sprinkle both sides with remaining cornmeal; set aside. In large
nonstick skillet, heat 1 tablespoon oil over medium heat. Add four patties;
cook 5-7 minutes or until golden brown, turning once. Remove from skillet;
keep warm. Repeat with remaining oil and patties.
Garnish as desired.
Makes 4 servings
potatoes.
1 can (4 ozs.) diced green chilies, drained
2/3 cup cornmeal, divided
3 green onions, sliced
1/3 cup (about 1 1/2 ozs.) shredded cheddar cheese
2 eggs, beaten
2 tablespoons chopped fresh cilantro
1/2 teaspoon Lawrys Seasoned salt
1/2 teaspoon Lawrys Seasoned pepper
2 tablespoons olive oil, divided
In large bowl, combine potatoes, chilies, 1/2 cup cornmeal, onions, cheese,
eggs, cilantro, chili powder, seasoned salt and pepper. Shape into eight
patties. Sprinkle both sides with remaining cornmeal; set aside. In large
nonstick skillet, heat 1 tablespoon oil over medium heat. Add four patties;
cook 5-7 minutes or until golden brown, turning once. Remove from skillet;
keep warm. Repeat with remaining oil and patties.
Garnish as desired.
Makes 4 servings