Potato-Corn Cakes

Photo: flickr user revjim5000

Ingredients

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)

Preparation

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.