Southwestern-Style Mashed Potato Cakes

D and I both thought these bland. I was rather shocked when he said that he would make them. But thought they sounded good. He said that there was no way he could have made 8 servings. He made 4. They were substantial, but they needed some spice.

Not having again.

Southwestern-Style Mashed Potato Cakes

These cheese, corn, and chile–stuffed cakes are a welcome accompaniment to seared steak or chicken. Or you can serve two cakes per person for a main dish. As you form the patties, it may seem as if there is too much filling, but the mashed potatoes mold around the filling to seal it in.

2 medium baking potatoes (about 1 pound), peeled and diced
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 garlic clove, minced
1/2 cup (2 ounces) finely diced reduced-fat extra-sharp cheddar cheese
1/4 cup frozen whole-kernel corn, thawed
1 tablespoon chopped pickled jalapeño peppers
1/2 cup all-purpose flour
2 large egg whites, lightly beaten
1 cup panko (Japanese breadcrumbs)
2 tablespoons butter

1. Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 8 minutes or until just tender; drain well. Cool to room temperature in colander.

2. Place potatoes in a large bowl. Add 2 tablespoons flour, salt, and garlic; mash with a fork or potato masher until smooth. Cover and chill 20 minutes.

3. Combine cheese, corn, and jalapeños.

4. Place 1/2 cup flour in a shallow dish.

5. Divide potato mixture into 16 equal portions. Flatten each portion into a 2-inch round patty. Working with one potato patty at a time, top with about 1 1/2 tablespoons cheese mixture. Top with 1 potato patty; press gently to seal edges. Carefully dredge in 1/2 cup flour, brushing off excess. Place potato cake on a plate. Repeat procedure with remaining potato patties, cheese mixture, and flour to form 8 potato cakes.

6. Place egg whites in a shallow dish. Place panko in another shallow dish. Working with one potato cake at a time, dip potato cake in egg whites, allowing excess egg white to drip off. Coat potato cake completely with panko, pressing gently to adhere. Set aside. Repeat procedure with remaining potato cakes, egg whites, and panko.

7. Heat a large nonstick skillet over medium-high heat. Add butter to pan, swirling until butter melts. Add potato cakes to pan; reduce heat to medium, and cook 3 minutes. Carefully turn cakes over; cook 3 minutes or until browned.

Yield: 8 servings (serving size: 1 cake)

CALORIES 137 (30% from fat); FAT 4.6g (sat 2.8g,mono 0.8g,poly 0.2g); IRON 0.4mg; CHOLESTEROL 13mg; CALCIUM 56mg; CARBOHYDRATE 19.1g; SODIUM 197mg; PROTEIN 4.9g; FIBER 1.2g

Cooking Light, DECEMBER 2008