 |
Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
This recipe is from Rachael Ray's magazine. Ingredients:
2 lbs yellow-fleshed potatoes, peeled and chopped |
salt |
2 large eggs, lightly beaten |
1/2 cup chives, finely chopped |
1/2 cup cornmeal |
1 (10 ounce) box frozen corn kernels, thawed |
2 cups monterey jack pepper cheese, shredded |
pepper |
3/4 cup vegetable oil |
Directions:
1. Place the potatoes in a medium pot and cover with cold water by 1 inch.
2. Salt the water and bring to a boil, then lower the heat and simmer until the potatoes are tender, about 15 minutes.
3. Drain, then mash the potatoes in the pot.
4. Cook, stirring, over medium-low heat for 1 minute.
5. Let cool, stirring occasionally, for about 20 minutes.
6. Meanwhile, stir together the eggs and chives.
7. Place the cornmeal on a large, shallow plate.
8. Combine the potatoes with the corn, the cheese and the egg mixture; season with pepper.
9. Scoop out 2 rounded tablespoons and roll into a ball.
10. Set on a sheet of waxed paper; repeat with remaining mixture (you should have 30 pieces).
11. Flatten each ball into a 1/2-inch thick patty, coat in the cornmeal and transfer to a baking sheet.
12. On a griddle or in a large nonstick skillet, heat 1/4 cup oil over medium-high heat.
13. Working in 3 batches, add the corncakes and cook until golden-brown, about 2 minutes on each side.
14. Transfer to paper towels to drain and season with salt.
|
|