Cheesy Potato Corncakes

• 2 lbs yellow-fleshed potatoes, peeled and chopped
• salt
• 2 large eggs, lightly beaten
• 12 cup chives, finely chopped
• 12 cup cornmeal
• 1 (10 ounce) box frozen corn kernels, thawed
• 2 cups monterey jack pepper cheese, shredded
• pepper
• 34 cup vegetable oil

1. Place the potatoes in a medium pot and cover with cold water by 1 inch.
2. Salt the water and bring to a boil, then lower the heat and simmer until the potatoes are tender, about 15 minutes.
3. Drain, then mash the potatoes in the pot.
4. Cook, stirring, over medium-low heat for 1 minute.
5. Let cool, stirring occasionally, for about 20 minutes.
6. Meanwhile, stir together the eggs and chives.
7. Place the cornmeal on a large, shallow plate.
8. Combine the potatoes with the corn, the cheese and the egg mixture; season with pepper.
9. Scoop out 2 rounded tablespoons and roll into a ball.
10. Set on a sheet of waxed paper; repeat with remaining mixture (you should have 30 pieces).
11. Flatten each ball into a 1/2-inch thick patty, coat in the cornmeal and transfer to a baking sheet.
12. On a griddle or in a large nonstick skillet, heat 1/4 cup oil over medium-high heat.
13. Working in 3 batches, add the corncakes and cook until golden-brown, about 2 minutes on each side.
14. Transfer to paper towels to drain and season with salt.

yellowfleshed potatoes, salt, eggs, chives, cornmeal, corn kernels, pepper cheese, pepper, vegetable oil

Taken from www.food.com/recipe/cheesy-potato-corncakes-292355 (may not work)