Potato Corn Cakes Side Dishes Recipes

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Potato Corn Cakes


  • 1 1/4 lbs whole, scrubbed russet potatoes
  • 2 large eggs
  • 2 fresh jalapeno or other hot green chiles, stemmed, seeded & diced
  • 1/3 cup minced green onions, white & green parts
  • 3 Tbsp chopped fresh cilantro or flat leaf parsley
  • 15 1/2 oz can corn, drained
  • 1/2 cup cottage cheese
  • 2/3 cup shredded cheddar cheese
  • 2 Tbsp yellow cornmeal
  • 1 Tbsp ground cumin
  • 2 tsp salt
  • 1/2 tsp fresh ground pepper
  • Oil for shallow frying

  • Method:

  • In a 5-6 qt saucepan over high heat, bring about 4 qts water to a boil. Add potatoes and cook until tender when pierced, 20 to 30 minutes. Drain and rinse in cold water until cool enough to handle; peel and grave or press through a food mill or ricer; set in a large bowl.
  • In a small bowl, beat eggs; set aside.
  • Add chiles, green onion, cilantro, eggs, corn, cottage cheese, cheddar, cornmeal, cumin, salt and pepper to potatoes and blend mixture well.
  • Pour about 1 tsp oil into a 10" or 12" nonstick frying pan over medium-high heat; when hot, drop potato mixture into pan in about 1/3 cup portions, and use the back of a spoon to spread silghtly into 3" or 4" cakes. Cook, turning once, until cakes are browned on both sides and firm to the touch in the center, about 6 minutes total.
  • Transfer to an oven-proof plate and keep warm in a 200F oven while you cook remaining cakes, adding more oil to pan as necessary.
  • * I suggest you not use a food processor to blend the ingredients as it totally ruins the texture.

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