Ecuadorian Potato Pancake
A great breakfast or brunch option, serve these potato pancakes as an appetizer or as a meal of their own.
- 2 pounds Yukon Gold or russet potatoes, scrubbed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cumin
- 1 cup chopped onion
- 1 tablespoon vegetable oil
- 1 cup shredded queso fresco or mozzarella cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 to 1/2 cup all-purpose flour
- 2 tablespoons vegetable oil
- Steam potatoes over slowly boiling water, covered, until tender when pierced with a paring knife, 20 to 30 minutes. Check water level occasionally and add more if needed.
- While potatoes cook mix together garlic powder, 1/2 teaspoon salt, paprika, coriander and cumin. Set aside.
- Remove potatoes from heat and cut each in half to cool.
- Heat a medium skillet over medium heat. Add 1 tablespoon vegetable oil. Add onion and cook 3 to 4 minutes, until soft.
- Add garlic powder/salt/paprika/coriander/cumin mixture to onions and cook, stirring often for several more minutes. Remove from heat and set aside.
- Peel cooled potatoes and rice or mash them until smooth. Add onion mixture and mix well. Add cheese and mix well.
- Season the potato mixture with salt and pepper to taste adding more or less than the amount provided in the recipe.
- The mixture needs to be firm enough to shape pieces into balls, like dough. If too wet, stir in some of the flour until it has a good consistency to handle.
- Shape potato mixture into round patties, about 3-inches in diameter and 1/2-inch thick.
- Heat a heavy skillet over medium-low heat. Add 2 tablespoons vegetable oil. When oil is hot, cook pancakes in batches until golden brown, about 3 minutes per side.
- Keep warm in a 200°F oven until ready to serve. Serve with salsa if desired.
|Serving Size: 1/6 of recipe|
|Servings per Recipe: 6|
|Amount per Serving|
|% Daily Value *|
|Total Fat: 9 g|
|Potassium: 905 mg|
|Cholesterol: 6 mg|
|Sodium: 390 mg|
|Total Carbohydrate: 35 g|
|Dietary Fiber: 3 g|
|Protein: 6 g|
|Iron: 2 mg|
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.