Puree the hominy in a food processor until no whole kernels remain.

Heat a medium saucepan with 1 tablespoon olive oil over medium heat.

Add the red onion, green onions, garlic, jalapeno, cumin, cayenne, cinnamon, salt, and cilantro to the saucepan.

Saute the mixture until the onions soften and become translucent.

In a large bowl, combine the pureed hominy with the sauteed vegetables.

Fold in the provolone cheese and 1 egg.

Fry a small amount of the batter to test the seasoning and adjust as needed.

Portion the mixture into 2-ounce cakes.

Place the flour in a shallow dish.

In a separate shallow dish, beat the remaining 2 eggs with 1 tablespoon water.

Place the panko breadcrumbs in a third shallow dish.

Coat each hominy cake first with flour, then dip into the egg wash, and finally roll in the panko breadcrumbs.

Heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat until very hot.

Add the coated hominy cakes to the skillet and saute for 2 minutes on each side, or until golden brown.

Serve hot and enjoy.