Cheesy Potato Corncakes

1. 1

   Place the potatoes in a medium pot and cover with cold water by 1 inch.

2. 2

   Salt the water and bring to a boil, then lower the heat and simmer until the potatoes are tender, about 15 minutes.

3. 3

   Drain, then mash the potatoes in the pot.

4. 4

   Cook, stirring, over medium-low heat for 1 minute.

5. 5

   Let cool, stirring occasionally, for about 20 minutes.

6. 6

   Meanwhile, stir together the eggs and chives.

7. 7

   Place the cornmeal on a large, shallow plate.

8. 8

   Combine the potatoes with the corn, the cheese and the egg mixture; season with pepper.

9. 9

   Scoop out 2 rounded tablespoons and roll into a ball.

10. 10

    Set on a sheet of waxed paper; repeat with remaining mixture (you should have 30 pieces).

11. 11

    Flatten each ball into a 1/2-inch thick patty, coat in the cornmeal and transfer to a baking sheet.

12. 12

    On a griddle or in a large nonstick skillet, heat 1/4 cup oil over medium-high heat.

13. 13

    Working in 3 batches, add the corncakes and cook until golden-brown, about 2 minutes on each side.

14. 14

    Transfer to paper towels to drain and season with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.