SOUTH-OF-THE BORDER POTATO PANCAKES

2 pounds russet potatoes (4 large)
1/4 cup lowfat milk
1 cup corn kernels, fresh or frozen
1/2 cup diced red bell pepper
1/4 cup minced fresh cilantro leaves
1/4 teaspoon granulated garlic
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon salt
several grinds pepper
2 teaspoons canola oil

Peel and dice the potatoes. Place them in a medium saucepan, cover with water, and bring to boil. Once boiling, cook for 8 to 10 minutes, until fork tender.

Drain potatoes well, place in a bowl, add milk, and mash them. Stir in corn and red bell pepper, along with seasonings. Form into 2-to 3-inch patties.

Place a heavy bottomed skilled over medium-high heat and lightly coat with some of the oil. Fill the pan with patties, cook until golden, then turn and brown the other side. Place on a platter in a warm oven and continue to cook the remaining patties, adding additional oil as necessary. You should use no more than 2 teaspoons total oil.

Serve hot.

Makes 8 side-dish servings
Source: The Best 125 Vegetable Dishes by Susann Geiskopf-Hadler and Mindy Toomay