Pepper Jack Potato Corn Cakes

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Oh My Veggies


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1 1/2 lb. red or Yukon Gold potatoes, diced (I like to leave the skin on)

1/4 c. soymilk

3 green onions, thinly sliced

1/2 c. fresh or frozen corn (if using fresh, that's about 1 large ear)

1/4 c. cilantro, chopped

1/2 c. Daiya Pepperjack Style Shreds

1 c. panko

cooking spray or oil mister

salt and pepper to taste

salsa for serving

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