Potato Patties with Cheese Recipe
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!).
Potato Patties with Cheese Recipe
INSTRUCTIONS:
- Place unpeeled potatoes in a large pot, and cover with cold water. Cook over 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 on the potatoes size. Do not overcook 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. (Please check the ingredients list below)
- Once potatoes are cooked, drain and wait until they are slightly cooked to handle and remove their peels with the help of a knife.
- Place the potatoes in a large bowl and mash them with a potato masher until they are all soft and slightly creamy. DO not add any liquid.
- 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.
- Form the mixture into 1 3/4 inch diameter balls, form the patties by gently patting the ball with your fingers.
- Place flour on the plate, dust both sides of the patties to coat. You can lay the patties on a tray while you finish coating all of them.
- 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.
- 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.
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. They are usually eaten at lunchtime and made at home, either plain, potato patties with cheese, or mixed with canned tuna.
- 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
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Place unpeeled potatoes in a large pot, and cover with cold water. Cook over 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 on the potatoes size. Do not overcook 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.
-
Once potatoes are cooked, drain and wait until they are slightly cooked to handle and remove their peels with the help of a knife.
-
Place the potatoes in a large bowl and mash them with a potato masher until they are all soft and slightly creamy. DO not add any liquid.
-
Tortitas de papa potato patties4. 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.
-
Form the mixture into 1 3/4 inch diameter balls, form the patties by gently patting the ball with your fingers.
-
Place flour on the plate, dust both sides of the patties to coat. You can lay the patties on a tray while you finish coating all of them.
-
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.
-
Drain patties on a paper towel to absorb any excess 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 types of cheese like cotija, panela, ranchero or even parmesan.
¡Buen Provecho!
Mely,
More recipes:
Mexican Corn on the Cob
Morning Tacos or Slapping Tacos
With love potato pattes. I make them the same wat less the cheese. I add a packet of tuna to mine a dust fry them with Mazola. Very good.
WOW, que rico! Super simple!
These look great! Now I just need some Mazola and cheese. What's your favorite cheese to use?
Hello Angela A.
Queso Fresco (Mexican Fresh Cheese) is the one I use for these tortitas.
I wonder if I can add beans to fried them together..
Hi Janet Cal,
Yes, just make sure to drain the beans. Happy Cooking!
yummy! my mom is from Guadalajara. she used to make these when I was a child.
Yes, it is a favorite meal for kids! Bring good memories to grown ups.
Wow looks delicious.
Bringing back very old memories of my late aunt in Monterrey, Mexico. She made these with fresh deli American cheese and coated them in an egg batter, then fried them like a chile relleno. Wet ate thetm in a freshly made corn tortilla with a fresh salsa. It was so good.
Hello Alicia,
That sounds like a memorable meal. Sounds so good!
Mely