- Crab Dip
- Potato Corn Cakes
- Potato Spring Rolls
- Spinach Dip
- See also:
- Guacamole
- Salsa de Cilantro
- Taco Dip
- Tsukune (Teriyaki Meatballs) new
Potato Corn Cakes
In a 5 to 6-quart pan over high heat, bring about 4 quarts water to a boil. Add and cook until tender when pierced, 20 to 30 minutes: |
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1 + 1/4 lb. russet potatoes,
washed |
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| Drain and rinse in cold water until cool enough to handle. Peel and grate. | |
| In a large bowl, mix together: | |
| 1 can (15 1/2 oz.) corn, drained (
or 1 cup frozen corn) 2/3 cup shredded cheddar cheese (2 0z.) 1/2 cup small-curd cottage cheese 2 large eggs, beaten 1/3 cup minced green onions 3 tbsp. chopped fresh cilantro 2 tbsp. yellow cornmeal 1 tbsp. ground cumin 1 tsp. salt Pepper 
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| Fold in grated potatoes and mix well. | |
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Make 3-to 4-inch pancake shape. Pour 1 tbsp. oil into a nonstick frying pan over medium high heat. Cook, turning once. Cook until cakes are browned on both sides and firm to the touch in the center. Add more oil to pan as necessary. |
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Serve hot.
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