When It's OK to be Corny

by Charlotte Fisher. Originally published in The Vermont Cynic on September 28, 2016.

Potato-Leek-Mushroom-Corn Cakelets

Have your cake and your veggies, too.

Another week, another farm-fresh basket from the Intervale Food Hub.

The ingredients that called to me this week were the sweet corn, huge leeks, buttery oyster mushrooms and golden potatoes.

You know your ingredients are fresh when they have dirt on them.

I call this one a “potato cakelet.”


Cooking spray
1 tbsp olive oil, plus more for frying
1 medium leek, diced
2 ears of corn, kernels removed
1 pint butter oyster mushrooms, diced
4-5 medium gold potatoes, quartered
3 tbsp butter
2 tbsp milk
Salt and pepper


  1. Add the quartered potatoes to a pot of water and bring to a boil.
  2. Reduce heat and cook for 15-20 minutes until the potatoes are tender.
  3. While those cook, heat olive oil in a pan on medium-high heat. Add the leek, corn and mushrooms with a sprinkle of salt and pepper.
  4. Stir occasionally for 3-5 minutes until the ingredients are tender and fragrant. Remove from heat.
  5. Once cooked, place the potatoes in a large bowl with butter and milk. Mash.
  6. Add the leek mixture to the potatoes and mix to combine. Add salt and pepper to taste.
  7. Using your hands, take approximately 1 tbsp of the potato mixture and form into a 1/2 inch thick patty. Continue with the rest of the mixture.
  8. Heat a thin layer of oil in non-stick pan on medium-high heat. Working in batches, add the potato cakes to the pan frying on each side for 3-4 minutes or until browned. Add more oil as needed.

Charlotte Fisher is a senior nutrition and food science major at the University of Vermont, and a member of our College Fall 2016 season. You can follow her as she makes delicious meals using our Vermont Vegetable package here on our blog, or at her blog, The College Cheapskate.