Add these cheesy potato patties made with Old El Paso® Thick 'n Chunky Salsa to your meal - a perfect side dish to complement your Mexican cuisine night.
Bake-Off® Contest 38, 1998
Shirley Fleming
Sacramento, California
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1 cup Hungry Jack® Mashed Potato Flakes
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1/4
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cup shredded Cheddar cheese (1 oz)
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2
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tablespoons Pillsbury BEST® All Purpose or Unbleached Flour
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1
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teaspoon chicken or beef-flavor instant bouillon
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1
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teaspoon dried cilantro leaves or parsley flakes
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1/2
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teaspoon baking powder
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1
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egg
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1
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cup milk
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1/4
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cup Old El Paso™ Thick 'n Chunky Salsa
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2
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tablespoons margarine or butter
Steps
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1
In medium bowl, combine potato flakes, cheese, flour, bouillon, cilantro and baking powder; mix well.
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2
In small bowl, beat egg with fork. Stir in milk and salsa. Add to potato mixture; stir just until combined. Let stand 2 to 3 minutes or until liquid is absorbed.*
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3
Melt margarine in large nonstick skillet over medium-high heat. Drop potato mixture by 1/2 cupfuls into skillet. Spread each to form 4-inch round. Cook 4 to 6 minutes or until golden brown, turning once. Serve warm.
-
1
In medium bowl, combine potato flakes, cheese, flour, bouillon, cilantro and baking powder; mix well.
-
2
In small bowl, beat egg with fork. Stir in milk and salsa. Add to potato mixture; stir just until combined. Let stand 2 to 3 minutes or until liquid is absorbed.*
-
3
Melt margarine in large nonstick skillet over medium-high heat. Drop potato mixture by 1/2 cupfuls into skillet. Spread each to form 4-inch round. Cook 4 to 6 minutes or until golden brown, turning once. Serve warm.
Expert Tips
*For stiffer potatoes, stir in a few more flakes.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Patty
- Calories
- 220
- Calories from Fat
- 100
% Daily Value
- Total Fat
- 11g
- 17%
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- Saturated Fat
- 4g
- 20%
- Cholesterol
- 65mg
- 22%
- Sodium
- 610mg
- 25%
- Total Carbohydrate
- 22g
- 7%
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- Dietary Fiber
- 1g
- 4%
- Sugars
- 4g
- Protein
- 7g
- Vitamin A
- 15%
- 15%
- Vitamin C
- 4%
- 4%
- Calcium
- 20%
- 20%
- Iron
- 4%
- 4%
Exchanges:
1 1/2 Starch; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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