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 & Wine Advice

Serve hot with fresh salsa.

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Course; Side Dish

Cuisine; Mexican

Diets; Vegetarian