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Potato Corn Cakes

In a 5 to 6-quart pan over high heat, bring about 4 quarts water to a boil. Add and cook until tender when pierced, 20 to 30 minutes:


1 + 1/4 lb. russet potatoes, washed

Drain and rinse in cold water until cool enough to handle. Peel and grate.
In a large bowl, mix together:
  1 can (15 1/2 oz.) corn, drained ( or 1 cup frozen corn)
2/3 cup shredded cheddar cheese (2 0z.)
1/2 cup small-curd cottage cheese
2 large eggs, beaten
1/3 cup minced green onions
3 tbsp. chopped fresh cilantro
2 tbsp. yellow cornmeal
1 tbsp. ground cumin
1 tsp. salt
Fold in grated potatoes and mix well.

Make 3-to 4-inch pancake shape. Pour 1 tbsp. oil into a nonstick frying pan over medium high heat. Cook, turning once. Cook until cakes are browned on both sides and firm to the touch in the center. Add more oil to pan as necessary.


Serve hot.

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