Boil the Potatoes: Place the diced potatoes in a large saucepan and cover them with water. Bring to a boil over high heat and cook until the potatoes are tender, about 10-15 minutes. Drain the potatoes and return them to the pot.

Mash and Mix: Mash the potato until well combined using a potato masher or fork. Add the flour and corn and combine. 

Add Egg and Herbs: Finely chop your choice of fresh herbs and stir them into the mixture (optional), along with the egg, salt, and pepper. If the mixture is not sticking together, add 1-2 tablespoons of extra flour.

Form the Cakes: Shape the mixture into small patties. * Optional: If you're stuffing them with cheese, form a ball around a small piece of cheese and then flatten it into a cake.

Fry Until Crispy: Heat olive oil or butter in a large skillet over medium heat. Once hot, add the corn cakes and cook for about 3-4 minutes on each side or until golden brown and crispy.

CAN I BAKE THESE INSTEAD OF FRYING?

Absolutely! Baking these corn cakes is a great option for a healthier, lower-fat alternative to frying. Here’s how you can adjust the recipe for baking:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it with olive oil or cooking spray.

Arrange the corn cakes on the prepared baking sheet, leaving a little space between each one.

Lightly brush the tops with olive oil or spray them with cooking spray to help them crisp up. Bake for 8-10 minutes, flipping them halfway through, until they are golden brown and crispy.

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