Border Cakes
FLAV-R-PAC® Diced Red Potatoes
Ingredients
| 12 lbs. | FLAV-R-PAC Diced Red Potatoes, thawed |
| 5 ½ lbs. | FLAV-R-PAC Chuckwagon Corn, frozen |
| 5 lbs. | FLAV-R-PAC Shoestring Carrots, frozen |
| 54 ea. | Large eggs, lightly whipped |
| 6 ¾ cups | Flour |
| 1 Tbsp. | Liquid hot pepper sauce |
| 1 tsp. | Cumin powder |
| To Taste | Salt & Pepper |
Directions
- In large container(s), combine Diced Red Potatoes, Chuckwagon Corn and Shoestring Carrots. Toss to blend ingredients.
- Add eggs to mixture; sprinkle with flour, hot sauce and cumin. Toss to combine.
- Cook to order. Heat 1 teaspoon oil on flat grill. Using a 2 ounce scoop, place two scoops of batter side-by-side and press gently with spatula to flatten into cakes. Season with salt and pepper; cook 3 minutes on each side, until golden brown. Serving Options: Serve two Border Cakes topped with sour cream and salsa as a side with grilled chicken, steak, fajitas or scrambled eggs.