Mini Corn Cakes

Name: Mini Corn Cakes
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 24
Cuisine: Global
Ingredients: 237 milliliters soft white bread crumbs (about 1 1/2 slices bread); 1 Tbsp butter or margarine; 79 milliliters chopped celery; 118 milliliters chive-and-onion sour cream; 2 eggs, slightly beaten; 79 milliliters chopped green onions (about 5 medium); 0 teaspoons ground red pepper (cayenne); 79 milliliters chopped red bell pepper; 1 teaspoons salt; 1 teaspoon sugar; 2 Tbsps vegetable oil; 312 grams can whole kernel corn, drained; 118 milliliters Original mix

You can never have too many side dish recipes, so give Mini Corn Cakes a try. This recipe serves 24. One serving contains 61 calories, 2g of protein, and 3g of fat. If you have original mix, chive-and-onion cream, ground pepper, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

In 12-inch nonstick skillet, melt butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add onions, celery and bell pepper; cook 3 minutes, stirring occasionally.

Ingredients you will need

Bell Pepper

Celery

Onion

In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream until well blended.

Ingredients you will need

Sour Cream

Vegetable

Cooking Oil

Equipment you will use

Bowl

In same skillet, heat 2 teaspoons of the oil over medium heat. Cooking 8 corn cakes at a time, drop corn mixture into oil by tablespoonfuls, spreading each into 1 1/2-inch round. Cook 1 minute to 1 minute 30 seconds on each side, carefully turning once, until golden brown. Cook remaining corn cakes, using 2 teaspoons oil for each batch of 8 corn cakes.

Ingredients you will need

Corn