Cheesy Potato Corncakes Recipe

1. Place the potatoes in a medium pot and cover with cold water by 1 inch. Salt the water and bring to a boil, then lower the heat and simmer until the potatoes are tinder, about 15 minutes.
   
   
2. Drain, then mash the potatoes in the pot.
   
   
3. Cook, stirring over medium-low heat for 1 minute. Let cool, stirring occasionally, for about 20 minutes.
   
   
4. Meanwhile, stir together the eggs and chives.
   
   
5. Place the cornmeal on a large, shallow plate.
   
   
6. Combine the potatoes with the corn, cheese and the egg mixture; season with pepper.
   
   
7. Scoop out 2 rounded tablespoons and roll into a ball. Set on a sheet of waxed paper; repeat with the remaining mixture (should make about 30 pieces). Flatten each ball into a 1/2" thick patty, coat in the cornmeal and transfer to a baking sheet.
   
   
8. On a griddle, heat 1/4 cup oil over medium-high heat. Working in three batches, add the corncakes and cook until golden brown, about 2 minutes on each side.
   
   
9. Transfer to paper towels to drain and season with salt.
   
   

Legend

Fat
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Carbs
Alcohol
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Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sodium Low in sugar High in vitamin C

Bad points High in saturated fat