Name: Creamed-corn and potato patties
Cook time: 55 min
Total time: 55 min
Ingredients: 800 gram sebago potatoes, peeled; 1 corn cob, husk and silk removed; 2 egg yolks; 310 gram can creamed corn; 3/4 cup (45g) fresh breadcrumbs; 1/4 cup fresh flat-leaf parsley, finely chopped; 1/4 cup (35g) plain flour; 50 gram butter; 1/4 cup (60ml) vegetable oil

Ingredients

800 gram sebago potatoes, peeled

1 corn cob, husk and silk removed

2 egg yolks

310 gram can creamed corn

3/4 cup (45g) fresh breadcrumbs

1/4 cup fresh flat-leaf parsley, finely chopped

1/4 cup (35g) plain flour

50 gram butter

1/4 cup (60ml) vegetable oil

Method

1.Boil, steam or microwave potatoes until tender, drain.

2.Meanwhile, using sharp knife, remove kernels from corn cob.

3.Mash potatoes in large bowl until smooth. Add corn kernels, yolks, creamed corn, breadcrumbs and parsley, stir to combine.

4.Using floured hands, shape mixture into 12 patties. Toss patties in flour, shake away excess. Heat a third of the butter and 1 tablespoon of the oil in large frying pan, cook four patties, uncovered, until browned both sides. Repeat with the same amounts of remaining butter, oil and patties. Serve with crispy bacon, if desired.

For a lower-fat version, use low-fat dairy-free spread instead of the butter. per patty 7.8g fat; 697kJ (167 cal)
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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