Potato patties are popular all over Mexico, eaten all year round, but more popular during Lent season, when they’re offered on the menus of small restaurants (“fondas”). They are usually eaten at lunchtime and made at home, either plain (potato only), with cheese, or mixed with canned tuna.
Some just fry them in oil, while others cover them in flour and dip them in beaten eggs before frying, but the cooking methods depend on the cook’s preference. The side dishes for potato patties are also diverse, the most common being tomato sauce, rice, beans, and a salad. Personally, I like the way my mother makes them: formed out of a mixture of potato and cheese, after which she lightly dusts them with flour, dips them in beaten egg, and fries them in oil. This is one of the many traditions that are passed down from generation to generation. So for this Lent season, I invite you to prepare these potato patties, I’m sure the kids will love them (and the grown ups too!).
- 2 Large Potatoes (1 1/2 LB) unpeeled
- 1 Cup Fresh Cheese Shredded.*
- 1 Egg beaten
- Salt and pepper to taste
- 3 Tablespoon flour
- 3 Tablespoon vegetable oil
When you cook the potatoes unpeeled the pure will be less liquid. The potatoes will have an intense and sweet flavor.
You can use other type of cheese like cotija, panela, ranchero or even parmesan.
1. Place unpeeled potatoes in a large pot, and cover with cold water. Cook at medium-high heat and bring to a boil. After bringing water to a boil, turn heat down to simmer until potatoes are tender for about 20 to 30 minutes, depending of the potatoes size. Do not over cook the potatoes because then you will have a “gummy” mashed potatoes. Potatoes will be ready when a knife can easily slip in and out of the potato.
2. Once potatoes are cooked, drain and wait until they are slightly cooked to handle and remove their peels with the help of a knife.
3. Place the potatoes in a large bowl and mash then with a potato masher until they are all soft and slightly creamy. DO not add any liquid. 4. Mix in the shredded cheese and the beaten egg. The mixture will be a little stiff. Before adding the salt and pepper taste the mashed potatoes, some cheeses are rather salty and maybe you don’t need to add more salt to the potato mixture. Mix well until you have a uniform mashed potato mixture.
5. Form the mixture into 1 3/4 inch diameter balls, form the patties by gently patting the ball with your fingers.
6. Place flour on plate, dust both sides of the patties to coat. You can lay the patties on a tray while you finish coating all of them.
7. In a large skillet pour 2 tablespoons of Mazola corn oil. Heat over medium and fry the patties in batches, turning them occasionally, until golden brown, about 5-6 minutes. Add the rest of the Mazola corn oil and continue cooking the rest of the patties.
8. Drain patties on a paper towel to absorb any excess oil.
Serve with salad and a tomato sauce. Or, like I do, with canned tuna and fresh tomatoes.