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Potato Patties
Gorditas de Papa El Biche Pobre restaurant in Oaxaca serves plump potato patties on their special tasting platter of typical botanas (snacks). Here is my interpretation. Top the patties with fresh red or green salsa
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Equipment
large saucepan
Ingredients
▢
Makes about 20 patties
▢
1
pound
about 2 medium baking potatoes, peeled and sliced
▢
½
cup
crumbled cotija or mild feta cheese
▢
2
tablespoons
masa harina
flour for corn tortillas
▢
2
large
eggs
beaten
▢
¼
teaspoon
salt
or to taste
▢
⅛
teaspoon
freshly ground pepper
or to taste
▢
Vegetable Oil
for frying
Instructions
In a large saucepan, boil the potatoes in water to cover until tender.
Drain and mash while hot; then cool to lukewarm.
Add the cheese, masa harina, egg, salt, and pepper.
Mix well.
Form into small round patties about 2-inches in diameter and 1⁄2-inch thick.
In a medium skillet, heat the oil to a depth of about ¼ inch and brown the patties, 3 or 4 at a time, on both sides until crisp and golden brown.
Drain on paper towels.
Notes / Tips / Wine Advice:
Serve hot with fresh salsa.
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Course
Side Dish
Cuisine
Mexican
Diets
Vegetarian