Potato Cakes Recipe
- 6 Russet potatoes peeled and cut into chunks
- 1 cup of hogao
- 1 teaspoon of ground achiote saffron or color
- 1 teaspoon ground cumin
- 2 egg yolks lightly beaten
- Salt and pepper to taste
- Ají de mani for serving
Cook the potatoes in salted water over medium high heat until fork tender. Drain and mash them.
Add the hogao, achiote, cumin, egg yolks, salt and pepper. Mix well.
Cover the potato mixture and let it sit at room temperature for about one hour.
Make small thick patties and place on a baking sheet lined with parchment paper. Place them in the fridge for 30 minutes to rest.
Heat a nonstick fry pan or griddle over medium-high heat and brush lightly with oil.
Cook the potato cakes for about 2 minutes, carefully flip them and cook on the other side until golden, about 1 minute more. Serve warm.
*You can use leftover mashed potatoes to make this recipe.
*Be sure to let the mashed potatoes sit for a while before making the cakes.
* These potato cakes can be keep in the fridge for up to 3 days.
Calories: 290kcalCarbohydrates: 60gProtein: 9gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 97mgSodium: 23mgPotassium: 1439mgFiber: 5gSugar: 3gVitamin A: 450IUVitamin C: 23mgCalcium: 62mgIron: 3mg