Potato and Cheese Patties
- Total Time
- 1 hour
- Rating
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Ingredients
- 1tablespoon coarse salt
- 4medium Idaho russet baking potatoes (about 1½ pounds), peeled and quartered
- 6scallions (white part only), finely minced
- 3ounces Ecuadorean quesillo (available in specialty food markets) or Monterey Jack cheese, grated
- ½teaspoon finely ground black pepper
- ¼teaspoon fine salt
- ¼cup achiote-infused corn oil (recipe follows)
Nutritional analysis per serving (4 servings)
187 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 8 grams protein; 494 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large saucepan combine 2 quarts of water with 1 tablespoon coarse salt, and bring to a boil. Add the potatoes, and boil until soft, about 15 minutes. Drain and mash the potatoes; then, add the scallions, cheese, salt and pepper, and mix well.
- Step 2
Divide the puree into 12 balls -- about 3 tablespoons for each ball. Flatten the balls to form patties 3 inches wide by ½ inch thick. Allow the patties to cool 20 minutes, until firm. Unless the patties are firm enough, they will stick to the skillet.
- Step 3
Brush large nonstick skillet with achiote-infused oil, and place over medium-low heat. Place patties on skillet without crowding them. Lightly brush each patty with achiote oil. Cook 3 to 5 minutes on each side to form a crust. Repeat with remaining patties. Serve hot.
Private Notes