Potato Corn Mushroom Cakes

If you are looking for a simple and delicious way to use up your leftover mashed potatoes, you might want to try making potato cakes. Potato cakes are crispy on the outside and soft on the inside, and they can be customized with different ingredients to suit your taste. In this blog post, I will show you how to make potato cakes from scratch using fresh taro, corn, herbs, and mushrooms. This is a vegetarian-friendly recipe that is full of flavor and texture. I hope you liked this recipe for potato cakes with corn, herbs, and mushrooms. They are easy to make and very satisfying. You can experiment with different ingredients and spices to create your own version of potato cakes. Let me know in the comments if you try this recipe and how it turned out for you. You can enjoy these potato cakes as a snack, a side dish, or even a main course.

 Ingredients:

 - 2 large potatoes

- 1 corn cob, kernels sliced off

- 1 cup of assorted herbs (I used Chinese chives, scallions, and parsley)

- 2 tablespoons of butter

- 2 cups of chopped button mushrooms

- 1/2 cup of chopped white onion

- Salt, pepper, garlic powder, onion powder, paprika, and powdered sugar to taste

- 1/4 cup of cornstarch

- Oil for frying

 Directions:

 1. Peel the potatoes and cut them into small pieces. Boil or steam them for about 15 minutes or until tender. Drain well and transfer to a large bowl.

2. Add the butter to the potatoes and mash them with a potato masher or a fork. You can leave some chunks for more texture if you like.

3. In a skillet over medium-high heat, sauté the mushrooms and onion for about 10 minutes, then add corn and cook until browned and soft.  Season with salt, pepper, garlic powder, onion powder, and paprika to taste.

4. Add the herbs to the potato mixture and stir well to combine. Adjust the seasoning, if needed.

5. Sprinkle the cornstarch over the potato mixture and mix well. The cornstarch will help bind the potato cakes and make them crispier.

6. Shape the potato mixture into patties of about 2 inches in diameter. You should get about 12 to 15 patties depending on the size of your potatoes.

7. Heat some oil in a large wok or frying pan over high heat. Fry the potato cakes in batches for about 3 minutes per side or until golden and crisp. Drain on paper towels and sprinkle some powdered sugar over them if you like.

8. Serve hot or warm with your favorite dipping sauce or enjoy them plain.