When I think of potato pancakes I actually visualize shredded potatoes held together to form a flat round shape. Until I saw these Corn Potato Pancakes from Idaho potato.

Ingredients:
2 cups mashed Idaho potatoes (prepared according to package directions using half of a 22 oz. bag frozen Idaho mashed potatoes), or, used leftover mashed potatoes.
2 cups frozen corn kernels (thawed) or cooked corn cut off the ear
1 egg, slightly beaten
1 cup seasoned bread crumbs
1/2 cup canola oil (for frying)