Make the mashed potato mixture the day before, if possible, so that it has time to chill, or start with leftover mashed potatoes.
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour, 30 minutes
- 4 pounds white potatoes
- 1 onion, chopped fine
- 2 tablespoons achiote oil
- 1 egg yolk
- 1 cup shredded white cheese (queso fresco, farmer's cheese, or mozzarella
- 4 green onions, minced
- Salt and pepper to taste
- Peanut sauce (see link to recipe below)
- Peel the potatoes and add them to a large pot of boiling salted water. Cook until tender when pierced with a fork.
- While the potatoes are cooking, sauté the onion in the achiote oil until soft. Set aside to cool.
- Whip the boiled potatoes in a standing mixer to mashed them, or run them through a ricer. Season with salt and pepper to taste. (If using paprika instead of achiote oil, mix the paprika in with the mashed potatoes).
- Mix the cooked onions and the egg yolk in with potatoes.Chill potato mixture for at least two hours, or overnight.
- Mix the grated cheese with the minced green onions.
- Shape the mashed potato mixture into balls slightly larger than a golf ball. Make a large hole with your finger in the middle, and press about a tablespoon of the cheese mixture into the hole. Close the mashed potato mixture over the cheese center, and then gently pat the ball into a pancake about a half inch thick. Chill the pancakes for 30 minutes.
- Heat 3 to 4 tablespoons of vegetable oil in a skillet. Fry the pancakes in batches, about 3 minutes on each side. Keep pancakes warm in a 200- degree oven until ready to serve. Serve with peanut sauce.