Mexican potato cakes

When these pancakes are made large they are good as a main course, topped with spicy chicken & sour cream, grilled cheese, guacamole, grilled vegetables, refried beans, ceviche, etc. Make lots of small ones as finger food or starters.

Mexican potato cakes

Mexican potato cakes with spicy chicken
Servings:	Serves 6 - Makes 6 big pancakes
Calories per serving:	402
Ready in:	50 minutes
Prep. time:	15 minutes
Cook time:	35 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	23rd October 2012

Best recipe review Marvellous Masa! 5/5 The special flavour imparted by the masa is so reminiscent of Mexican cookery Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 4 medium potatoes
• 160g masa harina
• 1 small onion, peeled and grated
• 1 Clove of garlic, peeled and crushed
• 200g Cheddar cheese
• Pinch of chilli powder
• sea salt and freshly ground black pepper to taste
• Vegetable oil for frying

Mise en place

• Boil the potatoes, whole, in their skins until cooked, rub the skins off and mash them.
• Grate the cheese and onion

Method

1. Add all of the ingredients to a food processor with a dough hook or a plastic blade and knead into a fairly firm dough, add a little water or more masa harina to adjust the consistency
2. Rest for 30 minutes then roll out into 1 cm thick pancakes
3. Shallow fry in oil until golden brown and crispy, turning now and again.

• 

  Frying the fishballs

• 

  The original ingredients - the recipe has since been slightly modified

• 

  You can probably use more oil, but I like to keep it down as these can be sponges for fat

• 

  Firm dough, ready to rest

Chef's notes

Making this (for about 8 people), I used about 200 g masa harina and 800 g desire potatoes, weighed after boiling and peeling. A dusting of yellow cornmeal makes them easy to roll and a nice finish.

The mixture kept well for 4 days, refrigerated in a Lock&Lock box and made really nice sized nibbles by rolling into balls (golf-ball sized), pressing in a tortilla-press then shallow-frying.

If you don't have a tortilla press, use 2 chopping boards or just two sheets of wood as a substitute. Place ball of dough between two non-stick surfaces such as small squares of Bake-O-Glide and stand on them!

Suppliers

See the Tortilla Press page for UK suppliers.

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