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Ecudorean Potato-and-Cheese Patties

Source: Cooking Light-4/01





List of Ingredients



• 1 1/2 teaspoons kosher salt
  
• 2 medium peeled baking potatoes, quartered (about 1 1/4 pounds)
  
• 6 tablespoons (1 1/2 ounces) shredded queso fresco or Monterey Jack cheese
  
• 2 tablespoons minced green onion
  
• 1/4 teaspoon kosher salt
  
• 1/4 teaspoon freshly ground black pepper
  
• 1 tablespoon olive oil
  
• 3/4 cup diced tomato
  
• 1/2 cup julienne-cut red onion
  






Instructions



1. Place 1 1/2 teaspoons salt and potatoes in a saucepan, and cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain and mash with a potato masher until smooth. Cool.
   
   
2. Add cheese, green onion, 1/4 teaspoon salt, and pepper to potato mixture, stirring well. Divide potato mixture into 6 balls (about 1/2 cup per ball). Flatten balls into 1/2-inch-thick patties (about 3 inches in diameter). Place on a baking sheet; cover and refrigerate 20 minutes or until firm.
   
   
3. Heat oil in a large nonstick skillet over medium heat. Place potato-and-cheese patties in pan; cook 5 minutes or until bottoms are browned. Turn patties; cook 3 minutes. Top patties with tomato and red onion.
   
   
4. Note: For a vibrant color, cook the patties in Annito Oil.
   
   
5. Yield: 6 servings (serving size: 1 patty). 157 cal, 4.6g fat, 4.2g pro, 24.9g carb, 6mg chol, 279mg sod.