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Potato-and-Cheese Patties




Source of Recipe


Internet


List of Ingredients




1 1/2 t. K. salt
2 medium peeled baking potatoes, quartered (about 1 1/4 pounds)
6 T. (1 1/2 oz.) shredded queso fresco or Mont Jack cheese
2 T. minced green onions
1/4 t. K. salt
1/4 t. freshly ground black pepper
1 T. olive oil
1/4 c. diced tomato
1/2 c. julienne-cut red onion

Recipe



Place 1 1/2 t. salt and potatoes in saucepan and cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain, and mash w/ a potato masher until smooth. Cool.

Add cheese, green onions, 1/4 t. salt, and pepper to potato mixture, stirring well. Divide potato mixture into 6 balls (about 1/2 c. per ball). Flatten balls into 1/2" thick pattie (about 3" diameter). Place on a baking sheet; cover and refrigerate 20 minutes or until firm.

Heat oil in a large skillet over medium heat. Place patties in pan; cook 5 minutes, or until bottoms are browned. Turn patties; cook 3 minutes. Top patties w/ tomato and red onion.

6 patties
4 points