| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | July 1992 | 1 | servings | |
INGREDIENTS
| Two; (1/2-pound) russet | ||
| ; (baking) potatoes | ||
| 1/2 | c | Finely chopped green bell pepper |
| 1 1/2 | c | Fresh corn kernels including the pulp; (cut from about 2 |
| ; scraped from the cobs, ears of corn) | ||
| 4 | Scallions; chopped fine | |
| 1 | ts | Ground cumin |
| 3 | tb | All-purpose flour |
| 2 | tb | Unsalted butter |
| 4 | tb | Sour cream |
INSTRUCTIONS
Peel the potatoes, grate them coarse, and squeeze them with the bell pepper between several thicknesses of paper towels to remove any excess moisture. In a bowl toss together the potato and pepper mixture, the corn, the scallions, the cumin, the flour, and salt and pepper to taste. In a non-stick skillet measuring 6 inches across the bottom heat 1/2 tablespoon of the butter over moderate heat until the foam subsides, add 3/4 cup of the corn mixture, tamping it down with a spatula, and cook the corn and potato cake for 6 minutes, or until the underside is golden and crisp, slide it onto a plate, and keep it warm, covered. Make 3 more corn and potato cakes in the same manner with the remaining batter and corn mixture. Spread 2 of the cakes with the sour cream, arrange the remaining cakes on the sour cream, and cut the corn and potato cakes into wedges. Serves 4 to 6 as a side dish. Gourmet July 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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