Potato Corn Cakes Recipe

Gordon Bailey, founding chef of P.E.I.'s Dayboat restaurant and more recently, Lot 30, uses local P.E.I. potatoes in this simple recipe. Serve with salad at lunch or instead of mashed potatoes with your holiday dinner.

2 medium sized potatoes (peeled and quartered)
1-1/2 cups fresh corn kernels
2 cups milk
3 tbsp all-purpose flour
2 eggs
1 egg white
1 tbsp heavy cream
1/2 cup clarified butter


Step 1: Cook potatoes in salted boiling water until tender, approximately 20 minutes.

Step 2: Meanwhile, place corn in a medium saucepan and pour in 1 cup of milk. Cook on medium heat until done, approximately 10 minutes. Drain well.

Step 3: When potatoes are done, drain well and mash. Add the remaining cup of milk to the potatoes and let mixture cool.

Step 4: Strain potatoes and milk through a fine mesh sieve or tamis into a large mixing bowl, working the pulp through to make a purée.

Step 5: Place flour in a small sieve and sprinkle over purée. Add salt and stir. One at a time, whisk in whole eggs. Add egg white and cream. The batter should be the consistency of a thick custard sauce. Sprinkle in additional flour to thicken if needed.

Step 6: Heat 4-5 tbsp of clarified butter in a large skillet over moderately high heat. When very hot, pour in 1/4-1/2 cup batter to form desired size. Immediately add a large pinch of corn and turn over for they cook almost instantly. Add more clarified butter as necessary and repeat the process. Drain on paper towels; keep warm.