2 jalapeno fresh diced green hot stemmed rinsed seeded
0.5 teaspoon pepper
1.3 pounds baking potatoes scrubbed
2 teaspoons salad oil
2 teaspoons salt
2 oz cheddar cheese shredded
2 tablespoons cornmeal yellow
Equipment
bowl
frying pan
oven
spatula
potato ricer
Directions
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).
In a large bowl, mix potatoes, corn, cheddar cheese, cottage cheese, eggs, onions, cilantro, jalapeos, cornmeal, cumin, salt, and pepper until well blended.
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.
