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Ingredients
1 tablespoon coarse salt
4 medium Idaho russet baking potatoes (about 1 ½ pounds), peeled and quartered
6 scallions (white part only), finely minced
3 ounces Ecuadorean quesillo (available in specialty food markets) or Monterey Jack cheese, grated
½ teaspoon finely ground black pepper
¼ teaspoon fine salt
¼ cup achiote-infused corn oil (recipe follows)
Nutritional analysis per serving (4 servings)
33 grams carbs; 19 milligrams cholesterol; 221 calories; 2 grams monosaturated fat; 4 grams saturated fat; 7 grams fat; 3 grams fiber; 496 milligrams sodium; 9 grams protein; 2 grams sugar
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