Potato-Corn Cakes

• 1 1/4 pounds russet potatoes, scrubbed
• 1 can (15 1/2 oz.) corn, drained
• 2/3 cup shredded cheddar cheese (2 oz.)
• 1/2 cup small-curd cottage cheese
• 2 large eggs, beaten to blend
• 1/3 cup minced green onions (including tops)
• 3 tablespoons chopped fresh cilantro leaves
• 2 fresh jalapeno or other hot green chilies (about 2 oz. total), rinsed, stemmed, seeded, and diced
• 2 tablespoons yellow cornmeal
• 1 tablespoon ground cumin
• 2 teaspoons salt
• 1/2 teaspoon pepper
• About 2 teaspoons salad oil

1. In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil. Add whole potatoes and cook until tender when pierced, 20 to 30 minutes. Drain and rinse in cold water until cool enough to handle; peel and grate (or press through a food mill or ricer).
2. In a large bowl, mix potatoes, corn, cheddar cheese, cottage cheese, eggs, onions, cilantro, jalapenos, cornmeal, cumin, salt, and pepper until well blended.
3. Pour 1 teaspoon oil into a 10- to 12-inch nonstick frying pan over medium-high heat; when hot, drop batter into pan in about 1/3-cup portions, and use a spoon to spread slightly into 3- to 4-inch cakes. Cook, turning once with a spatula, until cakes are browned on both sides and firm to the touch in the center, about 6 minutes total. Transfer to an ovenproof plate and keep warm in a 200u0b0 oven while you cook remaining cakes, adding more oil to pan as necessary.

russet potatoes, corn, cheddar cheese, cottage cheese, eggs, green onions, cilantro, fresh jalapeufo, yellow cornmeal, ground cumin, salt, pepper, salad oil

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