Flying Fish Potato Peanut Cakes

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  • Serves: 8
  • Cal: 101
  • By: Christine Keff, Flying Fish and Fandango, Seattle
Flying Fish Potato Peanut Cakes

Ingredients

  • 3/4 pound medium Washington Yukon Gold potatoes
  • 1 slice bacon, diced
  • 1 cup fresh corn kernels (cut from about 2 ears)
  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped red bell pepper
  • 1 teaspoon chopped fresh thyme leaves
  • 1/4 cup sliced green onions
  • 1/4 cup chopped peanuts
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • Pan spray
  • Fresh thyme for garnish
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    Category

    Appetizer