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Chorizo and Chipotle Potato Cakes

Chock full of chorizo, chipotle peppers, corn, black beans, and cheese, these potato cakes are a total transformation of leftover mashed potatoes.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Side Dishes
Cuisine: American
Keyword: potato cakes,
Servings: 6
Author: Amy D.

Ingredients

  • 3 cups leftover mashed potatoes
  • 7 oz browned chorizo
  • 1 1/2 cup frozen corn and black bean blend
  • 1 cup Mexican shredded cheese
  • 1 minced chipotle pepper
  • 2 Tablespoons Adobo sauce
  • 2 large eggs
  • 1 teaspoon salt
  • 4 Tablespoons Oil for frying

Instructions

  • Mix together all the ingredients by hand, making sure that the eggs are completely incorporated into the mixture.
  • Form into patties.
  • Heat the oil over medium heat. Fry in hot oil 3-4 minutes on each side, or until browned and crispy.
  • If freezing, place formed, uncooked patties on a baking sheet and allow to freeze for 30 minutes. Place par-frozen patties in a ziploc freezer bag and freeze for up to 4 months. To prepare, allow patties to defrost in the fridge for 24 hours, then fry as normal.

Nutrition

Serving: 6Servings