Potato and Cheese Patties

Name: Potato and Cheese Patties
Total time: 1 h
Yield: 12 patties, about 4 servings
Cuisine: spanish
Ingredients: 1 tablespoon coarse salt; 4 medium Idaho russet baking potatoes (about 1 1/2 pounds), peeled and quartered; 6 scallions (white part only), finely minced; 3 ounces Ecuadorean quesillo (available in specialty food markets) or Monterey Jack cheese, grated; 1/2 teaspoon finely ground black pepper; 1/4 teaspoon fine salt; 1/4 cup achiote-infused corn oil (recipe follows)

Recipe from Maricel Presilla

Adapted by Elaine Louie

Total Time: 1 hour
Rating: (0)
Comments: Read comments

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Ingredients

Yield:12 patties, about 4 servings

1tablespoon coarse salt
4medium Idaho russet baking potatoes (about 1½ pounds), peeled and quartered
6scallions (white part only), finely minced
3ounces Ecuadorean quesillo (available in specialty food markets) or Monterey Jack cheese, grated
½teaspoon finely ground black pepper
¼teaspoon fine salt
¼cup achiote-infused corn oil (recipe follows)

Ingredient Substitution Guide

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Preparation

Step 1
In a large saucepan combine 2 quarts of water with 1 tablespoon coarse salt, and bring to a boil. Add the potatoes, and boil until soft, about 15 minutes. Drain and mash the potatoes; then, add the scallions, cheese, salt and pepper, and mix well.
Step 2
Divide the puree into 12 balls -- about 3 tablespoons for each ball. Flatten the balls to form patties 3 inches wide by ½ inch thick. Allow the patties to cool 20 minutes, until firm. Unless the patties are firm enough, they will stick to the skillet.
Step 3
Brush large nonstick skillet with achiote-infused oil, and place over medium-low heat. Place patties on skillet without crowding them. Lightly brush each patty with achiote oil. Cook 3 to 5 minutes on each side to form a crust. Repeat with remaining patties. Serve hot.