Potato-Corn Cakes

Potato-Corn Cakes
Photo by James Carrier

Ingredients

  • 2/3 cup shredded cheddar cheese (2 oz.)
  • ½ cup small-curd cottage cheese
  • 2 tablespoons yellow cornmeal
  • 2 fresh jalapeño or other hot green chilies (about 2 oz. total), rinsed, stemmed, seeded, and diced
  • 1 tablespoon ground cumin
  • 1 ¼ pounds russet potatoes, scrubbed
  • 1/3 cup minced green onions (including tops)
  • + 6 more ingredients
    • 1 can (15 1/2 oz.) corn, drained
    • About 2 teaspoons salad oil
    • ½ teaspoon pepper
    • 2 teaspoons salt
    • 2 large eggs, beaten to blend
    • 3 tablespoons chopped fresh cilantro leaves

1. 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). 2. In a large bowl, mix potat...

View full recipe at My Recipes

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