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Difference between revisions of "Mexican potato cakes (V)"
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| − | [[Image:Mexican potato | + | [[Image:Mexican potato cake frying.jpg|thumb|300px|right|You can probably use more oil, but I like to keep it down as these can be sponges for fat]] |
| + | [[Image:Mexican potato cake dough.jpg|thumb|300px|right|Firm dough, ready to rest]] | ||
==Mexican potato cakes - about this recipe== | ==Mexican potato cakes - about this recipe== | ||
When these [[Pancakes|pancakes]] are made large they are good as a [[Main course|main course]], topped with [[Grilled|grilled]] [[Cheese|cheese]], [[Guacamole|guacamole]], grilled [[Vegetables|vegetables]] and [[Sour cream|sour cream]], [[Refried beans|refried beans]], [[Ceviche|ceviche]], etc. Make lots of small ones as finger food or [[Starters|starters]]. | When these [[Pancakes|pancakes]] are made large they are good as a [[Main course|main course]], topped with [[Grilled|grilled]] [[Cheese|cheese]], [[Guacamole|guacamole]], grilled [[Vegetables|vegetables]] and [[Sour cream|sour cream]], [[Refried beans|refried beans]], [[Ceviche|ceviche]], etc. Make lots of small ones as finger food or [[Starters|starters]]. | ||
Revision as of 15:47, 2 May 2010
Mexican potato cakes - about this recipe
When these pancakes are made large they are good as a main course, topped with grilled cheese, guacamole, grilled vegetables and sour cream, refried beans, ceviche, etc. Make lots of small ones as finger food or starters.
Servings
Makes 6 big pancakes
Ingredients
- 4 medium potatoes
- 160g masa harina
- 1 small onion, peeled and grated
- 1 clove of garlic, peeled and crushed
- 200g Cheddar cheese
- Pinch of chilli powder
- sea salt and freshly ground black pepper to taste
- Vegetable oil for frying
Mise en place
Boil the potatoes, whole, in their skins until cooked, rub the skins off and mash them.
Method
- Add all of the ingredients to a food processor with a dough hook or a plastic blade and knead into a fairly firm dough, add a little water or more masa harina to adjust the consistency
- Rest for 30 minutes then roll out into 1 cm thick pancakes
- Shallow fry in oil until golden brown and crispy, turning now and again.
