POTATO AND CHEESE PATTIES

Potato and Cheese Patties image

Provided by Elaine Louie

Time 1h

Yield 12 patties, about 4 servings

Number Of Ingredients 7

Previous Next

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)

Steps:

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.
Divide the puree into 12 balls -- about 3 tablespoons for each ball. Flatten the balls to form patties 3 inches wide by 1/2 inch thick. Allow the patties to cool 20 minutes, until firm. Unless the patties are firm enough, they will stick to the skillet.
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.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 498 milligrams, Sugar 1 gram