Mexican potato cakes

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Mexican potato cakes
Mexican potato cakes
Mexican potato cakes with spicy chicken
Servings:Serves 6 - Makes 6 big pancakes
Calories per serving:402
Ready in:50 minutes
Prep. time:15 minutes
Cook time:35 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:23rd October 2012
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

When these pancakes are made large they are good as a main course, topped with spicy chicken & sour cream, grilled cheese, guacamole, grilled vegetables, refried beans, ceviche, etc. Make lots of small ones as finger food or starters.


Ingredients

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Mise en place

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.

Chef's notes

Making this (for about 8 people), I used about 200 g masa harina and 800 g desire potatoes, weighed after boiling and peeling. A dusting of yellow cornmeal makes them easy to roll and a nice finish.

The mixture kept well for 4 days, refrigerated in a Lock&Lock box and made really nice sized nibbles by rolling into balls (golf-ball sized), pressing in a tortilla-press then shallow-frying.

If you don't have a tortilla press, use 2 chopping boards or just two sheets of wood as a substitute. Place ball of dough between two non-stick surfaces such as small squares of Bake-O-Glide and stand on them!

Suppliers

See the Tortilla Press page for UK suppliers.

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