Potato-Corn Cakes


pound russet potatoes scrubbed
1 can corn - (15 ½ oz) drained
cup shredded cheddar cheese - (2 oz)
cup small-curd cottage cheese
2 lrgs eggs beaten to blend
cup minced green onions, including tops
3 tablespoons chopped fresh cilantro leaves
2 fresh jalapeno or other hot
green chilies - (abt 2 oz total) rinsed, stemmed,
seeded and diced
2 tablespoons yellow cornmeal
1 tablespoon ground cumin
2 teaspoons salt
teaspoon freshly-ground black pepper
2 teaspoons salad oil - (about)


In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil. Add whole potatoes and cook until tender when pierced, 20 to 30 minutes. Drain and rinse in cold water until cool enough to handle; peel and grate (or press through a food mill or ricer).
In a large bowl, mix potatoes, corn, cheddar cheese, cottage cheese, eggs, onions, cilantro, jalapenos, cornmeal, cumin, salt, and pepper until well blended.
Pour 1 teaspoon oil into a 10- to 12-inch nonstick frying pan over medium-high heat; when hot, drop batter into pan in about 1/3-cup portions, and use a spoon to spread slightly into 3- to 4-inch cakes. Cook, turning once with a spatula, until cakes are browned on both sides and firm to the touch in the center, about 6 minutes total.
Transfer to an ovenproof plate and keep warm in a 200 degree oven while you cook remaining cakes, adding more oil to pan as necessary.
This recipe yields about 12 cakes; 3 or 4 servings.
Comments: When making potato pancakes one night, Annette Leonard experimented with some new flavors. The result has become a favorite main dish, which she serves with salsa and sour cream.




24.0 servings


Saturday, February 13, 2010 - 5:17am



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