Potato Corncakes Caribbean Windsor

Menu Part: 
Entree
Cuisine Type: 
Latin
Serves: 
One gallon

Bring a little taste of the Caribbean to your operation. Featuring veggies and mashed potatoes, this dish is great for any season.

Ingredients

2 tbsp. canola oil
1 lb. + 8 oz. chopped yellow onions
8 oz. sweet whole-kernel corn
8 oz. chopped red peppers
8 oz. chopped green peppers
2 qt. water
1 lb. pearl monarch mashed potato
2 lb. + 6 oz. cornbread honey bread mix
1 lb. + 1 oz. thawed, frozen, whole egg
1 tsp. salt
3/4 tsp. ground cayenne pepper
1/2 tsp. nutmeg

Steps

  1. Heat oil in steam kettle. Add onions, corn and peppers. Sauté for 5 minutes.
  2. Stir in water, potatoes, cornbread mix, eggs, salt, pepper and nutmeg. Let mixture set for 15 minutes.
  3. Heat grill to 350°F. Portion 1/4 cup batter onto well-oiled grill. Cook about 2 minutes until golden; turn over. Cook until golden on second side.
Source: Purdue University

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