Get ready to transport your taste buds to the heart of Ecuador with these irresistible cheese and potato patties that are about to become your new obsession! Imagine biting into a golden, crispy exterior that gives way to a creamy, cheesy interior bursting with fresh cilantro and perfectly seasoned potatoes. These mouthwatering patties are not just a recipe; they're a culinary adventure that will have your family and friends begging for more. Whether you're looking for a show-stopping appetizer, a comforting side dish, or a delicious snack, these Ecuadorian cheese and potato patties are your ticket to flavor paradise!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Ecuadorian
Serves: 4 servings
Ingredients
- 2 cups mashed potatoes
- 1 cup cheese (Queso Fresco or similar)
- 1/4 cup chopped cilantro
- 1 egg
- 1/2 cup flour
- Salt to taste
- Pepper to taste
- Oil for frying
Instructions
- Begin by preparing the mashed potatoes. If you haven't done so already, peel and chop the potatoes into even-sized pieces. Boil them in salted water until they are tender, which should take about 15-20 minutes. Drain the potatoes and mash them until smooth. Allow the mashed potatoes to cool slightly.
- While the potatoes are cooling, prepare the other ingredients. Crumble the queso fresco or your chosen cheese into a bowl. Finely chop the cilantro and set it aside. In a separate bowl, beat the egg lightly.
- In a large mixing bowl, combine the cooled mashed potatoes, crumbled cheese, chopped cilantro, and the beaten egg. Season the mixture with salt and pepper to taste. Mix everything together until well combined.
- Gradually add the flour to the potato and cheese mixture, stirring until the mixture holds together. The consistency should be firm enough to shape into patties without being too sticky. If the mixture feels too wet, you can add a little more flour as needed.
- Once the mixture is ready, shape it into small patties, about 2-3 inches in diameter and about half an inch thick. Place the formed patties on a plate or tray, ensuring they do not touch each other.
- Heat a generous amount of oil in a large skillet over medium heat. You want enough oil to cover the bottom of the skillet to allow for even frying.
- When the oil is hot, carefully place a few patties in the skillet, making sure not to overcrowd the pan. Fry the patties for about 4-5 minutes on each side, or until they are golden brown and crispy.
- Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil. Continue frying the remaining patties in batches, adding more oil to the skillet as necessary.
- Serve the Ecuadorian cheese and potato patties warm, garnished with additional chopped cilantro if desired. These patties can be enjoyed as a snack, appetizer, or side dish. Enjoy!
Tips
- Potato Perfection: Use starchy potatoes like Russet for the smoothest, creamiest mashed potato base.
- Cheese Matters: Authentic queso fresco gives the best flavor, but you can substitute with fresh mozzarella or farmer's cheese if needed.
- Moisture Control: If your mixture is too wet, add flour gradually. The key is a firm consistency that holds together easily.
- Oil Temperature is Crucial: Keep your oil at medium heat (around 350°F) to ensure crispy, golden-brown patties without burning.
- Don't Overcrowd: Fry patties in batches to maintain oil temperature and ensure even cooking.
- Make Ahead Tip: You can prepare the patty mixture in advance and refrigerate for up to 24 hours before cooking.
- Serving Suggestion: Serve with a zesty salsa verde or a tangy dipping sauce to elevate the flavor profile.
- Leftover Love: These patties reheat beautifully in an air fryer or oven to maintain their crispy texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 65mg
