Servings: 5

Weight Watcher Smart Points: 14

Preparation Time: 20 Minutes

Cooking Time: 0 Minutes

Ready In: 20 Minutes


  • 2 corn stocks
  • 3 eggs
  • 2 tablespoons flour
  • 1 clove garlic, minced
  • 1 large jalapeno, diced
  • 2 tablespoons onion, diced
  • 3 cups peeled and shredded russet potatoes
  • 1 teaspoon salt
  • ½ cup vegetable oil


  1. After peeling and shredding potatoes, wring with a cheesecloth or towel, removing all moisture.Mix potatoes, onion, jalapeno, garlic, corn, eggs, corn, flour and salt together in a bowl.Heat oil in a large pan over high heat until the oil is hot.Drop large spoonfuls of the potato mixture into the oil, and flatten them down to form ½ inch patties
  2. Brown on one side, and then flip and brown the other.Place on paper towels to absorb any excess oil.Serve hot with avocado cream and cilantro sour cream!

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