6 potato corn cakes cheddar Recipes

russet potatoes , scrubbed, corn, drained, shredded cheddar cheese (2 oz.), curd cottage cheese, eggs, beaten to blend, minced green onions (including tops), chopped fresh cilantro leaves, fresh jalapeno or other hot green chilies (about 2 oz. total), rinsed, stemmed, seeded, and diced, yellow cornmeal, ground cumin, salt, pepper, salad oil

potatoes, peeled and sliced 1/2 to 3/4 inches thick (about 1 lb.), low-fat milk, separated, corn (mexican mix with peppers, if desired), green chilies, diced, low-fat cheddar cheese, shredded (or low-fat mexican cheddar and monterey jack blend), flour, cornmeal, seasoning salt, dried oregano, garlic powder, pepper, egg, butter, separated, butter, separated

maashed potato flakes, yellow cornmeal, garlic salt, cayenn oe chipotle chile powder, very thinly sliced green onions, milk, shredded sharp or smoked cheddar cheese, frozen super sweet corn, sour cream

grated reduced-fat cheddar cheese, corn kernel, mashed boiled potato, egg, lightly beaten, rolled oats, tuna in water, drained and flaked, spring onions, chopped (green onions), chili powder, garlic salt (to taste)