This dish perfectly captures the art of making something from nothing. In this case, this dish is always there for you when you forgot to buy vegetables or meat but still need to put food on the table. These fritters are essentially mashed potato patties fortified with a little whipped egg and cheese to make them surprisingly substantial and delicious. This dish becomes a main course real quick when you ladle tomato salsa over it and serve it with rice, beans, and a pile of tortillas on the side.
In a large heavy-bottomed pot, put the potatoes and enough water to cover by 2 inches (
When the potatoes are cool to the touch, use your fingertips to peel them and place them in a large mixing bowl. Mash them with a masher, add the eggs and 1 teaspoon salt, and continue to mash until you form a dough. Add the breadcrumbs and queso fresco and keep mixing until everything is incorporated.
Roll the potato mixture into balls about 2 inches (
Heat the oil in a deep skillet. Once hot, add the potato disks and fry on both sides. Remove and reserve on a paper towel–lined plate to absorb any excess grease.
In a blender, combine the tomatoes, onion, garlic, and 1 cup (
Heat the oil in a skillet and carefully add the tomato mixture to the pan. When it starts to boil, add another
To serve, arrange a few potato patties on each plate and ladle a bit of the tomato salsa over each patty.
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