Confetti Potato Cakes

1 cup water
1/2 cup milk
2 tablespoons butter or margarine
1/2 cup whole kernel corn
1/2 cup diced red bell pepper
3 green onions with tops, thinly sliced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 3/4 cups instant potato flakes
 
1. In Classic Batter Bowl, microwave water, milk and butter on HIGH 2 minutes or until butter is melted and liquid is hot. Add corn, bell pepper, green onions, salt and black pepper; mix well. Stir in potato flakes.

2. Meanwhile, heat Double Burner Griddle over medium heat 5 minutes or until hot. Lightly spray griddle with vegetable oil using Kitchen Spritzer. Drop 1/4 cup potato mixture onto griddle; gently flatten with Nylon Turner. Cook potato cakes 2-3 minutes on each side or until golden brown, turning once.

Yield: 12 potato cakes

Nutrients per serving: (2 potato cakes) Calories 100, Total Fat 4 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 13 g, Protein 2 g, Sodium 280 mg, Fiber less than 1 g

Source: Pampered Chef