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Potato-Corn Cakes

James Carrier
Yield Makes about 12 cakes; 3 or 4 servings
When making potato pancakes one night, Annette Leonard experimented with some new flavors. The result has become a favorite vegetarian main dish, which she serves with salsa and sour cream.


  • 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 jalapeño 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

Nutrition Information

  • calories 263
  • caloriesfromfat 41 %
  • protein 16 g
  • fat 12 g
  • satfat 4.9 g
  • carbohydrate 27 g
  • fiber 5.2 g
  • sodium 1565 mg
  • cholesterol 125 mg

How to Make It

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