Ecuadorian Cheese And Potato Patties


Serving 5 people


75 min



Ingredients

  • avocados 2 ripe avocados, thinly sliced (wait until the last minute to slice the avocados, so they don't turn brown)
  • butter lettuce 1 head butter lettuce, washed and torn (optional)
  • canned tomatoes 1½ -2 pounds of ripe tomatoes, halved and thinly sliced - I suggest heirloom tomatoes, if you can find them
  • canola oil 2 tablespoons or so of cooking oil such as canola (or for authenticity use [url:2]annatto oil[/url ]if you can find it or make it)
  • garlic clove 1 small garlic clove, peeled and pressed or finely minced
  • green onions 6-7 green onions, minced, white and light green parts only, mince the dark parts separately to sprinkle on the finished dish.
  • ground pepper Fresh ground black pepper
  • juice of lime 1½ tablespoons fresh lime juice (the juice of 1 lime)
  • kosher salt Kosher salt
  • monterey jack cheese 1 cup of farmer cheese or substitute shredded queso fresco or Monterey Jack cheese
  • olive oil 1 tablespoon olive oil
  • onion Tomato Onion Avocado Salad
  • red onion 1 small red onion, halved, thinly sliced, soaked in cold water for 10 minutes, and drained
  • russet potatoes 2 pounds russet potatoes, peeled and quartered (4 medium sized potatoes)
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How to make it

  1. 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.
  2. Drain and mash with a potato masher. Set aside to cool.
  3. Add cheese, green onions, 2 teaspoons salt and teaspoon pepper to potatoes, stirring well to combine. Scoop up about cup of the mixture and form it into a patty that's about 3 inches in diameter and inch thick. Set it on a baking sheet. Repeat with remaining mixture. You should get about 10 patties. Cover and refrigerate patties until firm
  4. for at least 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.
  5. Heat a large cast iron or non-stick skillet over medium heat.
  6. Add a tablespoon of oil to the pan and swirl to coat. Cook patties in two batches.
  7. Let them to brown on one side for 4-5 minutes, then turn and brown on the other side for 3-4 minutes.
  8. Serve patties with tomato-avocado salad. Sprinkle patties and salad with reserved minced green onions.