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Thursday, October 22, 2009

MINI CORN CAKES

INGREDIENTS:
1 tablespoon butter,
1/2 cup chopped green onion,
1/2 cup chopped celery,
1/2 cup chopped red bell pepper,
1 cup soft white bread crumbs,
1/2 cup Bisquick mix,
1/2 teaspoon salt,
2 eggs slightly beaten,
1 can (11 oz.) whole kernel corn, drained,
vegetable oil for frying,
1/2 cup sour cream (optional);
DIRECTIONS:
1. In 12 inch nonstick skillet, melt butter over medium heat; add onion, celery and bell pepper; cook 3 minutes, stirring occasionally;
2. In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream, until well blended.
3. In same skillet, heat 2 tablespoons oil over medium heat. Drop corn mixture into oil by tablespoonfuls, spreading each 2 1/2 inch round. Cook 1 to 1 1/2 minutes on each side until golden brown. Serve with sour cream.



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