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Mexican Potato Corn Cakes

Nutrition per serving    (USDA % daily values)
CAL
484
FAT
84%
CHOL
62%
SOD
92%

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Ingredients for 4 servings

1/2 teaspoon garlic powder

1/2 cup 1% low-fat milk , separated

3/4 cup low-fat cheddar cheese , shredded (or low-fat mexican cheddar and monterey jack blend)

2 medium potatoes , peeled and sliced 1/2 to 3/4 inches thick (about 1 lb.)

2 tablespoons butter , separated

1 egg

1 1/2 teaspoons seasoning salt

2 tablespoons cornmeal

1 (11 ounce) can corn (mexican mix with peppers, if desired)

1/4 teaspoon pepper

1 (4 ounce) can green chilies , diced

1 teaspoon dried oregano

2 teaspoons butter , separated

2 tablespoons flour

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