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 Pepper
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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