Mexican potato cakes (V)

From Cookipedia


Mexican potato cakes (V)
Mexican potato cakes (V)
You can probably use more oil, but I like to keep it down as these can be sponges for fat
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
Firm dough, ready to rest

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.


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 1cm thick pancakes
  3. Shallow fry in oil until golden brown and crispy, turning now and again.

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