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Potato Corn Cakes with Red Pepper Aioli




Source of Recipe


Good Things Utah
Potato Corn Cakes with Red Pepper Aioli
by: Emily Duffy, Thanksgiving Point Emporium Kitchen

2 c. cooked potatoes, slightly mashed
2 c. corn, cooked
1/4 c. cornmeal
1/2 tsp. garlic salt
1/2 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. cayenne pepper
2 green onions, chopped
1 Tbsp. chives, chopped
2 large eggs, beaten
2/3 c. shredded cheddar cheese

Red Pepper Aioli
1 large clove garlic
2/3 c. red pepper, sliced
1/3 c. mayonnaise
1/4 tsp. salt
1/4 tsp. ground black pepper
1/8 tsp. cayenne pepper
1 Tbsp. olive oil


In a large bowl, combine potatoes, corn, milk, cornmeal, garlic salt, salt, pepper, cayenne pepper, onions, chives, eggs and cheese. Batter should be thick. Scoop onto a nonstick pan covered with a thin amount of heated oil. Cook over medium heat for 3 to 4 minutes per side. Transfer to a plate lined with a paper towel until ready to serve. Serve with red pepper aioli.

Red Pepper Aioli

In a food processor, chop garlic until finely minced. Add red pepper and pulse until smooth (you may need to scrape down the sides a couple of times). Add mayonnaise, salt, black pepper, cayenne pepper and blend until smooth. With food processor on low, slowly add olive oil until mixture is thoroughly blended and smooth.