Mexican potato cakes (V): Difference between revisions
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|title=Mexican potato cakes vegetarian Cheese recipe | |||
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|keywords=Mexican potato cakes (V) recipe Cheese recipes from The cook's Wiki | |||
|description=When these pancakes are made large they are good as a main course, topped with grilled cheese, guacamole, grilled vegetables and sour cream, refried | |||
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|DatePublished=23rd October 2012 | |||
|Author=JuliaBalbilla | |||
|ImageComment = You can probably use more oil, but I like to keep it down as these can be sponges for fat | |||
|Servings = Makes 6 big [[Pancakes|pancakes]] | |Servings = Makes 6 big [[Pancakes|pancakes]] | ||
|Difficulty = 2 | |Difficulty = 2 | ||
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[[Image:Mexican potato cake dough.jpg|thumb|300px|right|Firm dough, ready to rest]] | [[Image:Mexican potato cake dough.jpg|thumb|300px|right|Firm dough, ready to rest]] | ||
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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]]. | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| 4 medium [[Potatoes|potatoes]] | | 4 medium [[Potatoes|potatoes]] | ||
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| Shallow [[Fry|fry]] in [[Oil|oil]] until golden [[Brown|brown]] and crispy, turning now and again. | | Shallow [[Fry|fry]] in [[Oil|oil]] until golden [[Brown|brown]] and crispy, turning now and again. | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Accompaniments]] | [[Category:Accompaniments]] | ||
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[[Category:Favourite recipes]] | [[Category:Favourite recipes]] | ||
[[Category:Pan fried]] | [[Category:Pan fried]] | ||
Revision as of 05:39, 19 March 2014
| 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: | Makes 6 big pancakes |
| Ready in: | 50 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 23rd October 2012 |
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
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- 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.
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