Mexican potato cakes (V)
From Cookipedia
| 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 | |
| Servings: | Makes 6 big pancakes |
| Ready in: | 50 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
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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
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.