1.Boil, steam or microwave potatoes until tender, drain.
2.Meanwhile, using sharp knife, remove kernels from corn cob.
3.Mash potatoes in large bowl until smooth. Add corn kernels, yolks, creamed corn, breadcrumbs and parsley, stir to combine.
4.Using floured hands, shape mixture into 12 patties. Toss patties in flour, shake away excess. Heat a third of the butter and 1 tablespoon of the oil in large frying pan, cook four patties, uncovered, until browned both sides. Repeat with the same amounts of remaining butter, oil and patties. Serve with crispy bacon, if desired.
For a lower-fat version, use low-fat dairy-free spread instead of the butter. per patty 7.8g fat; 697kJ (167 cal)Note