Potato-Corn Cakes

By Sunset
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1 1/4 pounds russet potatoes, scrubbed

1 can (15 1/2 oz.) corn, drained

2/3 cup shredded cheddar cheese (2 oz.)

1/2 cup small-curd cottage cheese

2 large eggs, beaten to blend

1/3 cup minced green onions (including tops)

3 tablespoons chopped fresh cilantro leaves

2 fresh jalapeƱo or other hot green chilies (about 2 oz. total), rinsed, stemmed, seeded, and diced

2 tablespoons yellow cornmeal

1 tablespoon ground cumin

2 teaspoons salt

1/2 teaspoon pepper

About 2 teaspoons salad oil

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