Ingredients (Yields approximately 12 patties)
- 2 pounds yellow potatoes (approximately 4 cups mashed)
- 1 cup cheese of choice (Chihuahua, mozzarella, queso fresco, or panela)
- ⅓ cup plain, unseasoned bread crumbs
- 1 large egg
- 1 teaspoon salt, or to taste
- Vegetable oil (for shallow frying)
Instructions
- Prepare the Potatoes
Wash the potatoes thoroughly. Place them in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, approximately 20–30 minutes depending on size.
- Cool and Mash
Remove the potatoes from the water and allow them to cool slightly until safe to handle. Peel and transfer to a mixing bowl. Mash thoroughly using a potato masher or ricer until smooth and lump-free.
- Combine Ingredients
Add the cheese, bread crumbs, egg, and salt to the mashed potatoes. Mix until fully incorporated and the mixture holds together well.
- Form the Patties
Using a ⅓ cup measure, portion the mixture and shape into balls. Gently flatten each ball between your palms to form discs approximately 3 to 3.5 inches in diameter.
- Fry the Patties
In a skillet, heat vegetable oil to a depth of ¼ inch over medium heat. Test the oil by dropping in a small piece of the mixture—if it sizzles, the oil is ready.
Fry 3–4 patties at a time, depending on pan size, for 2 minutes per side or until golden brown. Flip carefully and cook an additional 2–3 minutes.
- Drain and Serve
Transfer cooked patties to a plate lined with paper towels to absorb excess oil. Repeat until all patties are fried.
- Presentation
Serve warm with a fresh side salad and warm corn tortillas. Optional garnishes include crema, salsa verde, or pickled onions.