Potato-Corn Cakes Recipe

Name: Potato-Corn Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 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

Servings: persons

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 200u00b0 oven while you cook remaining cakes, adding more oil to pan as necessary.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Potato-Corn Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Potato-Corn Cakes

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