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Ecuadorian Spiced Potato Cakes

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Ingredients

Adjust Servings:
4 cups potatoes, peeled and cubed
1/2 teaspoon salt
1 medium egg yolk
2 tablespoons cornstarch
1 large onion, chopped
2 tablespoons margarine
1/2 cup parmesan cheese, grated
1/2 cup low fat cottage cheese
3 medium aji chilies or 3 medium wax chilies, chopped
1/4 cup olive oil

Nutritional information

335.8
Calories
177 g
Calories From Fat
19.8 g
Total Fat
4.7 g
Saturated Fat
44.3 mg
Cholesterol
525.5 mg
Sodium
30.6 g
Carbs
3.6 g
Dietary Fiber
4.5 g
Sugars
10.4 g
Protein
232g
Serving Size

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Ecuadorian Spiced Potato Cakes

Features:
  • Gluten Free
Cuisine:

I haven't tried this but hope to soon.

  • 50 min
  • Serves 5
  • Easy

Ingredients

Directions

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Ecuadorian Spiced Potato Cakes, I haven’t tried this but hope to soon , I haven’t tried this but hope to soon


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Steps

1
Done

Place Potatoes in Large Saucepan, Cover With Water and Add Salt. Cook Until Tender About 15 Minutes.

2
Done

Drain and Mash. Add Egg Yolk and Cornstarch. Mix Well and Set Aside.

3
Done

Saute Onions in Margarine Until Golden. Add Cheeses and Chile. Mix Well.

4
Done

Shape Potato Mixture Into 10 Balls Putting Some of the Chile-Cheese Mixture in the Center of Each Ball.

5
Done

Refrigerate For 30 Minutes. Flatten Balls Slightly and Saute in Hot Oil Until Well Browned on Both Sides.

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Thomas Bryant

Culinary artist infusing dishes with creativity and a sprinkle of whimsy.

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