1
In a medium saucepan, place potatoes and cover with water. Bring to a boil. Reduce heat and simmer for 8 minutes. Drain and cool to room temperature.
2
Transfer potatoes to a large bowl. Add 2 tablespoons flour, salt, and garlic. Mash, cover, and chill for 20 minutes.
3
Combine cheese, corn, and jalapenos.
4
Divide potato mix into 16 equal portions. Flatten each into a 2-inch round patty. Top with 1 1/2 tablespoons cheese mix. Top with 1 potato patty; press together gently to seal edges. Dredge cake in flour. Repeat with remaining patties to form 8 potato cakes.
5
Place egg whites in a shallow dish and breadcrumbs in another shallow dish. Dip cake in egg and then coat with breadcrumbs. Repeat with all cakes.
6
Heat a large nonstick skillet over medium-high heat. Add butter to the pan; swirl until the butter melts and coats the pan. Add cakes to the pan. Reduce heat to medium and cook 3 minutes. Carefully, flip cakes over and cook for another 3 minutes.