ECUADORIAN POTATO CHEESE PATTIES
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
- kosher salt
- 1 tablespoon olive oil
- fresh ground black pepper
- 2 tablespoons or so of cooking oil such as canola (or for authen
- 2 pounds russet potatoes peeled and quartered (4 medium sized potatoes)
- 1 cup of farmer cheese or substitute shredded queso fres
- 6-7 green onions minced white and light green parts only, mince the dark parts separately to sprinkle on the finished dish.
- tomato onion avocado salad
- 1 head butter lettuce washed and torn (optional)
- 1 1/2 -2 pounds of ripe tomatoes halved and thinly sliced - i suggest heirloom tomatoes, if you can find them
- 2 ripe avocados thinly sliced (wait until the last m so they don't turn brown)
- 1 small red onion halved thinly sliced, soaked in cold water for 10 minutes, and drained
- 1 1/2 tablespoons fresh lime juice (the juice of 1 lime)
- 1 small garlic clove peeled and pressed or finely minced
- Carbohydrate 37.999399170239 g
- Cholesterol 0 mg
- Fat 0.87697889202141 g
- Fiber 2.97414688778397 g
- Protein 4.45343068719533 g
- Saturated Fat 0.130286722972885 g
- Serving Size 1 1 Serving (249g)
- Sodium 44.7263207333204 mg
- Sugar 35.0252522824551 g
- Trans Fat 0.113912831381112 g
- Calories 171 calories
Place potatoes and 2 teaspoons of salt in a large pot and fill with water to cover potatoes. Bring to a boil, reduce to a simmer, and cook for 20 minutes or until tender. Drain and mash with a potato masher. Set aside to cool.Add cheese, green onions, 2 teaspoons salt and ½ teaspoon pepper to potatoes, stirring well to combine. Scoop up about ½ cup of the mixture and form it into a patty that's about 3 inches in diameter and ½ inch thick. Set it on a baking sheet. Repeat with remaining mixture. You should get about 10 patties. Cover and refrigerate patties until firm - for at least ½ hour. (note: you can make them ahead up to this point and keep them in the fridge overnight, if you like)Make the Salad While the potatoes are chilling make the salad. In a small bowl whisk oil, lime juice, garlic, a pinch of salt and a few grinds of black pepper. Place tomatoes, avocado, onion and lettuce (if using) in a bowl. Toss gently with dressing.Cook the Patties: Heat a large cast iron or non-stick skillet over medium heat. Add a tablespoon of oil to the pan and swirl to coat. Cook patties in two batches. Let them to brown on one side for 4-5 minutes, then turn and brown on the other side for 3-4 minutes.Serve patties with tomato-avocado salad. Sprinkle patties and salad with reserved minced green onions.
