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Ingredientes
- 1Â 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
- Â Â green chilies - (abt 2 ounce total) rinsed, stemmed,
- Â Â 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)
Direcciones
- 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).
- In a large bowl, mix potatoes, corn, cheddar cheese, cottage cheese, Large eggs, onions, cilantro, jalapenos, cornmeal, cumin, salt, and pepper till well blended.
- 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.
- 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.
- This recipe yields about 12 cakes; 3 or possibly 4 servings.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 392g | |
| Recipe makes 3 servings | |
| Calories 447 | |
| Calories from Fat 144 | 32% |
| Total Fat 16.33g | 20% |
| Saturated Fat 7.08g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 165mg | 55% |
| Sodium 2064mg | 86% |
| Potassium 1127mg | 32% |
| Total Carbs 61.89g | 17% |
| Dietary Fiber 5.5g | 18% |
| Sugars 5.84g | 4% |
| Protein 18.44g | 30% |
