Course Entree
Dietary Need Gluten Free, Mushroom Free, Soy Free
Servings 4 Servings


  • 6 large yukon gold potatoes peeled and rinsed
  • 4 ears of corn kernels shaved off, or 4 cups frozen corn
  • 1/2 cup brown rice flour
  • 1 tablespoon + 1 teaspoon cajun spice toasted
  • 1/2 diced jalapeño optional
  • 2 cups Sweet and Sour Corn and Fennel Salad
  • 1 cup Lemon-Parsley Dressing


  • Preheat your oven to 400 degrees F. Cut the potatoes into quarters and steam them until fork tender. About 20 minutes. Remove the potatoes from the steamer and place them in a mixing bowl. Add the corn kernels, brown rice flour, cajun spice and jalapeño. Using a large spoon, mix the ingredients thoroughly. Line a baking sheet tray with parchment paper. Once the potatoes are cool enough to handle, divide the potato-corn mix into eight portions and make them into patties (cakes). Place the cakes on the tray lined with parchment paper and bake them in the oven until golden brown (about 20) minutes. Take the cakes out of the oven and serve with some of the Sweet and Sour Corn and Fennel Salad on Top and drizzle with the Lemon-Parsley Dressing.