Creamed Corn And Potato Patties - cooking recipe

Ingredients

1 lb 10 oz (about 6 medium) potatoes, peeled
1 None corn on the cob, husk and silk removed
2 None large egg yolks
1 None (10-oz) package frozen creamed corn, thawed
1 cup fresh breadcrumbs
5 sprigs fresh flat-leaf parsley, leaves finely chopped
1/3 cup all-purpose flour
2 tbsp butter
1/4 cup vegetable oil

Preparation

Boil, steam or microwave the potatoes until tender, drain.
Meanwhile, using sharp knife, remove the kernels from corn on the cob.
Mash the potatoes until smooth. Add the corn, egg yolks, creamed corn, breadcrumbs, and parsley and stir to combine.
Using floured hands, shape the mixture into 12 patties. Dredge the patties in flour and shake away the excess. Heat a third of the butter and 1 tablespoon of the oil in large skillet and cook the patties, four at a time, until browned on both sides. Repeat until all patties are cooked. Serve.