Margarita's International Recipes
Cheese-filled Potato Pancakes
I love potato fritters of all kinds, but these ones underwellmed me. The mashed potato mixture was hard to work with (hint: wetting your hands helps), and the flavor was lacking.
Serve these with peanut sauce.
- 5 Russet potatoes, peeled
- 2 Tbsp. oil + extra
- 1/2 white onion, finely chopped
- 2 tsp. ground annatto
- salt to taste
- 1 cup shredded cheese
Cut potatoes into large cubes. Boil in salted water until soft.
Meanwhile, heat 2 Tbsp. oil in a frying pan over medium heat. Add the onion and annatto and saute until the onions become soft and translucent. Set aside.
Transfer the potatoes into a large bowl and mash. Add the onion mixture and salt and mix well. Cover the bowl and let rest for at least an hour.
Scoop a couple of tablespoons of mashed potatoes into your hands. Roll into a bowl and make a hole in the center using your thumb. Fill with shredded cheese and cover. Flatten the ball and set on a platter. Repeat with the rest of the mashed potatoes.
Refrigerate for at least 30 minutes before cooking.
Heat a skillet over medium-high heat. Grease lightly if it's not non-stick. Add the pancakes and cook on both sides until golden. Serve.
Adapted from Laylita's recipe at Las Recetas de Laylita.
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