Cheesy Potato Corncakes

Directions

1. 1
   Place the potatoes in a medium pot and cover with cold water by 1 inch.
2. 2
   Salt the water and bring to a boil, then lower the heat and simmer until the potatoes are tender, about 15 minutes.
3. 3
   Drain, then mash the potatoes in the pot.
4. 4
   Cook, stirring, over medium-low heat for 1 minute.
5. 5
   Let cool, stirring occasionally, for about 20 minutes.
6. 6
   Meanwhile, stir together the eggs and chives.
7. 7
   Place the cornmeal on a large, shallow plate.
8. 8
   Combine the potatoes with the corn, the cheese and the egg mixture; season with pepper.
9. 9
   Scoop out 2 rounded tablespoons and roll into a ball.
10. 10
    Set on a sheet of waxed paper; repeat with remaining mixture (you should have 30 pieces).
11. 11
    Flatten each ball into a 1/2-inch thick patty, coat in the cornmeal and transfer to a baking sheet.
12. 12
    On a griddle or in a large nonstick skillet, heat 1/4 cup oil over medium-high heat.
13. 13
    Working in 3 batches, add the corncakes and cook until golden-brown, about 2 minutes on each side.
14. 14
    Transfer to paper towels to drain and season with salt.