Ecuadoran Spicy Cheese and Potato Patties

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These are delicious. You must give them a try.

 

Ecuadoran Spicy Cheese and Potato Patties

 

1 3/4 lbs. potatoes, cut in 1 " chunks

2/3 cup fresh corn kernels or frozen kernels, thawed

1/2 cup grated Monterey Jack cheese

1 anaheim or poblano chile, seeded and chopped

1/3 cup chopped scallions

3 tbsps. chopped fresh cilantro, optional

3 tbsps. butter

 

In a large saucepan, cover potatoes with water and

bring to a boil. Cook over med. heat for 15 min., or

until tender. Drain and return to the pan. Stir gently

over med. heat for about 1 min. Put the potatoes into

a large bowl and mash until smooth. Stir in the corn,

cheese, chile, scallions and cilantro, if using.

Season w/salt and pepper and mix well. Shape into 8

patties about 3/4î thick. In a large, heavy skillet,

melt the butter. In 2 batches, cook patties over med.

heat, turning once, for 6 to 8 min., or until golden

brown. Remove to a heated serving platter. Patties can

be topped w/fried eggs for brunch or dinner. Serves 4

to 6.

 

 

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