Comet Cakes with Potato, Corn and Cheese
Soft inside and golden outside, these little cakes are made with potato, sweet corn, and cheese, perfect for small hands and a fun kid-friendly meal.
Ingredients
- 300 g potato (pelada and cut diced small)
- 120 g corn kernels (fresh or congelado)
- 80 g shredded mozzarella cheese (grated fino)
- 1 unit egg (lightly beaten)
- 50 g breadcrumbs (more extra si hace falta for ajustar the mezcla)
- 10 g chives (finely chopped)
- 15 ml olive oil (for engrasar and brush)
- 2 g salt (or to taste)
- 0.5 g black pepper (a pinch)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200 °C / 400 °F and lightly grease a baking tray or line it with parchment paper. Brush the paper or tray with some of the olive oil.
- 2
Cook the potato in enough water with a pinch of salt for 10 to 12 minutes, until very tender. Drain well and mash it in a large bowl.
- 3
While the potato cooks, boil the corn for 2 to 3 minutes if using fresh or frozen kernels. Drain very well and pat dry lightly.
- 4
Add the corn, shredded mozzarella, beaten egg, breadcrumbs, chives, salt, and black pepper to the bowl with the mashed potato. Mix until you have a soft dough that you can shape with your hands. If the mixture feels too wet, add a little more breadcrumbs.
- 5
Shape into 8 small cakes, like rounded comets or medallions, and place them on the tray. Brush the tops with the remaining olive oil to help them brown.
- 6
Bake at 200 °C / 400 °F for 16 to 18 minutes, carefully flipping halfway through, until firm and golden on both sides.
- 7
Let them rest for 5 minutes before serving so the cheese can settle and the cakes hold their shape better.
Chef tips
For a softer texture, mash the potato while still warm and drain the corn very well so the mixture does not become too wet.
Substitutions
You can replace the mozzarella with any mild shredded melting cheese. Chives can be replaced with finely chopped parsley.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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