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Рецепт Potato Corn Cakes
by Global Cookbook

Potato Corn Cakes
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Ингредиенты

  • 1 1/4 lb russet potatoes scrubbed
  • 1 can corn - (15 1/2 ounce) liquid removed
  • 2/3 c. shredded cheddar cheese - (2 ounce)
  • 1/2 c. small-curd cottage cheese
  • 2 lrg Large eggs beaten to blend
  • 1/3 c. chopped green onions, including tops
  • 3 Tbsp. minced fresh cilantro leaves
  • 2 x fresh jalapeno or possibly other warm
  •     green chilies - (abt 2 ounce total) rinsed, stemmed,
  •     seeded and diced
  • 2 Tbsp. yellow cornmeal
  • 1 Tbsp. grnd cumin
  • 2 tsp salt
  • 1/2 tsp freshly-grnd black pepper
  • 2 tsp salad oil - (about)

Инструкции

  1. In a 5- to 6-qt pan over high heat, bring about 4 qts water to a boil. Add in whole potatoes and cook till tender when pierced, 20 to 30 min. Drain and rinse in cool water till cold sufficient to handle; peel and grate (or possibly press through a food mill or possibly ricer).
  2. In a large bowl, mix potatoes, corn, cheddar cheese, cottage cheese, Large eggs, onions, cilantro, jalapenos, cornmeal, cumin, salt, and pepper till well blended.
  3. Pour 1 tsp. oil into a 10- to 12-inch nonstick frying pan over medium-high heat; when warm, drop batter into pan in about 1/3-c. portions, and use a spoon to spread slightly into 3- to 4-inch cakes. Cook, turning once with a spatula, till cakes are browned on both sides and hard to the touch in the center, about 6 min total.
  4. Transfer to an ovenproof plate and keep hot in a 200 degree oven while you cook remaining cakes, adding more oil to pan as necessary.
  5. This recipe yields about 12 cakes; 3 or possibly 4 servings.
  6. Comments: When making potato pancakes one night, Annette Leonard experimented with some new flavors. The result has become a favorite main dish, that she serves with salsa and lowfat sour cream.