Vegetarian

Potato-Corn Cakes is for Side Dish.

Potato-Corn Cakes takes several minutes to prepare.

Potato-Corn Cakes takes several minutes to cook.

Potato-Corn Cakes makes 12 servings.

The ingredients for Potato-Corn Cakes are:

6 medium potatoes potatoes, scrubbed
1 can (15 1/2 oz.) corn, drained
1/2 cup reduced fat shredded cheddar cheese
1/2 cup fat free cottage cheese
2 large egg whites, beaten to blend
1/3 cup minced green onions (including tops)
3 Tbsp chopped fresh cilantro leaves
2 fresh jalape?o peppers, rinsed, stemmed, seeded, and diced
2 Tbsp yellow cornmeal
1 Tbsp ground cumin
2 tsp salt
1/2 tsp pepper
About 2 tsp olive oil

Here is how you make Potato-Corn Cakes:

1. 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).2. In a large bowl, mix potatoes, corn, cheddar cheese, cottage cheese, egg whites, onions, cilantro, jalape?os, cornmeal, cumin, salt, and pepper until well blended.3. 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.Yield: 12 Servings (1 cakes per serving)Number of Servings: 12Recipe submitted by SparkPeople user SLJGEMINI75.

The nutritional information for Potato-Corn Cakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 135.8

• Total Fat: 2.3 g
• Cholesterol: 4.2 mg
• Sodium: 508.8 mg
• Total Carbs: 24.1 g
• Dietary Fiber: 3.0 g
• Protein: 6.3 g