Potato and Cheese Patties

Ingredients

• 1 tablespoon coarse salt
• 4 medium Idaho russet baking potatoes (about 1 1/2 pounds), peeled and quartered
• 6 scallions (white part only), finely minced
• 3 ounces Ecuadorean quesillo (available in specialty food markets) or Monterey Jack cheese, grated
• ½ teaspoon finely ground black pepper
• ¼ teaspoon fine salt
• ¼ cup achiote-infused corn oil (recipe follows)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    351 calories; 21 grams fat; 5 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 7 grams polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 9 grams protein; 21 milligrams cholesterol; 1462 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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12 patties, about 4 servings

Preparation

1. In a large saucepan combine 2 quarts of water with 1 tablespoon coarse salt, and bring to a boil. Add the potatoes, and boil until soft, about 15 minutes. Drain and mash the potatoes; then, add the scallions, cheese, salt and pepper, and mix well.
2. Divide the puree into 12 balls — about 3 tablespoons for each ball. Flatten the balls to form patties 3 inches wide by 1/2 inch thick. Allow the patties to cool 20 minutes, until firm. Unless the patties are firm enough, they will stick to the skillet.
3. Brush large nonstick skillet with achiote-infused oil, and place over medium-low heat. Place patties on skillet without crowding them. Lightly brush each patty with achiote oil. Cook 3 to 5 minutes on each side to form a crust. Repeat with remaining patties. Serve hot.