Mexican potato cakes (V)

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

Mexican potato cakes (V)

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

Firm dough, ready to rest

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 1cm thick pancakes
3. Shallow fry in oil until golden brown and crispy, turning now and again.

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