Asparagus with Pine Nuts
Baked Summer Vegetables .new.
Crispy Potato Slices .new.
Cucumber with Wakame
Eggplant with Curry Dressing
Green Beans with Hoisin Sauce
Potato Corn Cakes
Red Bell Pepper Paste
Scalloped Corn
See also:
Bean Sprouts
Green Beans with Sesame
Pea Shoots with Garlic
Potato Spring Rolls
Red Bell Pepper and Mozzarella Salad
Spinach with Sesame Dressing
Toasted Eggplant Parmesan
Zucchini with Sun-Dried Tomatoes
Baked Summer Vegetables .new.
Crispy Potato Slices .new.
Cucumber with Wakame
Eggplant with Curry Dressing
Green Beans with Hoisin Sauce
Potato Corn Cakes
Red Bell Pepper Paste
Scalloped Corn
See also:
Bean Sprouts
Green Beans with Sesame
Pea Shoots with Garlic
Potato Spring Rolls
Red Bell Pepper and Mozzarella Salad
Spinach with Sesame Dressing
Toasted Eggplant Parmesan
Zucchini with Sun-Dried Tomatoes
Potato Corn Cakes
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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,
scrubbed |
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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 to blend 1/3 cup minced green onions (including tops) 3 tbsp. chopped fresh cilantro leaves 2 tbsp. yellow cornmeal 1 tbsp. ground cumin 1 tsp. salt Pepper 
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| Fold in grated potatoes and blend 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 with a spatula 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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