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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