Mexican potato cakes (V)

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You can probably use more oil, but I like to keep it down as these can be sponges for fat

Firm dough, ready to rest

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.

Grate the cheese and onion

Method

1. 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
2. Rest for 30 minutes then roll out into 1 cm thick pancakes
3. Shallow fry in oil until golden brown and crispy, turning now and again.