Mexican Potato Corn Cakes

• 2 medium potatoes, peeled and sliced 1/2 to 3/4 inches thick (about 1 lb.)
• 1/2 cup 1% low-fat milk, separated
• 1 (11 ounce) can corn (mexican mix with peppers, if desired)
• 1 (4 ounce) can green chilies, diced
• 3/4 cup low-fat cheddar cheese, shredded (or low-fat mexican cheddar and monterey jack blend)
• 2 tablespoons flour
• 2 tablespoons cornmeal
• 1 1/2 teaspoons seasoning salt
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 egg
• 2 tablespoons butter, separated
• 2 teaspoons butter, separated

1. Boil 2 quarts water and add sliced potatoes. Boil 15 minutes. Remove with slotted spoon and put potatoes through ricer. Add 1/4 cup milk to potatoes and mix well. Should make about 2 cups mashed potatoes.
2. In large bowl, combine mashed potatoes, corn, chiles, cheese, flour, corn meal, seasoned salt, oregano, garlic powder and pepper. Mix well. Beat egg with 1/4 cup milk, add and mix well.
3. Heat non-stick skillet over medium low heat. Drop in 2 teaspoons butter. In batches, drop potato mixture onto skillet, 1/4 cup at a time, four times per batch. Carefully form into 3-inch rounds. Cook about 7-8 minutes, until golden brown, turning once.
4. Repeat 3 times. Place finished cakes onto cookie sheet and keep warm in 225 degree Fahrenheit oven. Serve with hot sauce on the side, if desired.

potatoes, milk, corn, green chilies, lowfat cheddar cheese, flour, cornmeal, salt, oregano, garlic powder, pepper, egg, butter, butter

Taken from www.food.com/recipe/mexican-potato-corn-cakes-157062 (may not work)