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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, scrubbed

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 to blend
1/3 cup minced green onions (including tops)
3 tbsp. chopped fresh cilantro leaves
2 tbsp. yellow cornmeal
1 tbsp. ground cumin
1 tsp. salt
Fold in grated potatoes and blend well.
Make 3-to 4-inch pancake shape. Pour 1 tbsp. oil into a nonstick frying pan over medium high heat; Cook, turning once with a spatula 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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