Last Updated on January 18, 2023 by Catrina
Mexican potato cakes are a super easy, family-friendly dish that is a cinch to pull together. Plus, golden crispy, potatoes on the outside and soft warm potato mash on the inside of these cakes make this dish irresistible for both kids and adults!
Potatoes in Mexico
You may not think of potatoes as traditional Mexican fare, but the potato has deep roots here.
Evidence of wild potato plants suggests that Mexico is a natural growing region for this vegetable. But, it wasn’t until the Spanish brought cultivated varieties from Peru to Mexico in the 1500s that consumption of this root grew in popularity. In fact, here in Mexico, it is most common to refer to the potato as, papa, the word used by the Quechuan speaking Incas for this vegetable.
Potatoes are often found in soups, stews, quesadillas, or as fillings for tacos in Mexico. Sometimes they take center stage as in this potato cake dish. Other times they are mixed with ingredients to create whole new dishes like chorizo con papa, picadillo, clemole, or rajas con crema (roasted poblano strips in cream sauce).
Mexican potato varieties
Although potatoes are native to the Americas, here in Mexico the varieties are somewhat limited. The most common variety available is the white potato, with smooth, thin, light-colored skin. This potato has a higher water and lower starch content. This type of potato holds its shape nicely when cooked but tends to get a bit gluey if mashed.
Baby red and white potatoes are also sometimes available (called papas cambray in Mexico). But, sadly, I have not come across any Russet or Yukon Gold varieties. So, since I don’t have the starchy variety of potatoes here, I haven’t been able to test this recipe using different types of potatoes.
How to make Mexican potato cakes
Making these Mexican potato cakes is so easy, that even the kitchen novice can pull off this dish!
Cook potatoes and make the mash
First, start by scrubbing and peeling your white potatoes. Then cut the potatoes into about 1-inch chunks. Place them in a pot, cover with water, and add salt to taste. Bring these to a boil and then simmer until they are easily pierced with a fork.
Once they are cooked through, drain the water and let them cool for a bit. I then mash these using a hand masher to break up any large pieces. Add in the cheese, egg, onion, and salt. Mix until everything is thoroughly incorporated and no large chunks of potato remain.
Hand-shape the cakes and fry
Next, you will want to heat oil in a large non-stick skillet. Dump your flour onto a plate or into a shallow dish. While the oil is heating up, start hand-shaping the cakes. I make patties about 3 inches wide and about 1/2 thick.
Once you have the patties shaped, lightly coat them with flour and place them into the hot oil to fry. Fry each cake until they are golden brown, about 3 minutes on each side. Then, place them on a paper towel-lined plate to absorb any extra oil. Work in batches to avoid overcrowding the pan.
Repeat this process until all of the cakes are fried!
These cakes are a delicious vegetarian dish that is so versatile and simple, that it will please the whole family. I like to eat mine with a side salad for a complete vegetarian meal. Or you could use these cakes as a side dish for steak or chicken. Why not have these for breakfast topped with a fried egg and some delicious roasted salsa verde? The possibilities are limitless! So, enjoy!
Source: Lucina and Lorena Gonzalez, Morelos Mexico
Mexican Potato Cakes
Ingredients
- ~5 medium white potatoes, peeled and cut into 1-inch chunks 650g or 1.5 pounds
- ~2 tbsp white onion, finely diced
- 1 egg
- 1/4 cup shredded Mexican cheese see notes
- Salt to taste
- 1/8 cup flour
- 1/4 cup vegetable oil
Instructions
- Place potatoes in a large pot and cover with water. Add salt to taste and bring to a boil over medium-high heat. Reduce heat and simmer covered until the potatoes are fork-tender, about 15-20 minutes~5 medium white potatoes, peeled and cut into 1-inch chunks
- Drain the water and set the potatoes aside to cool
- Once the potatoes are cool, mash the potatoes with a hand masher until no large chunks remain.
- Add egg, cheese, onion and any additional salt if desired. Continue mashing and mixing all ingredients until everything is well blended.~2 tbsp white onion, finely diced, 1 egg, 1/4 cup shredded Mexican cheese, Salt to taste
- Heat oil in a large non-stick skillet over medium-high heat, until shimmering, about 3 minutes.1/4 cup vegetable oil
- While oil is heating, begin assembling the cakes. Place flour in a shallow dish or on a plate. Using your hands, mold a bit of the potato mixture into small cakes, about 3 inches wide and about 1/2 inch thick. Lightly, coat with flour.1/8 cup flour
- Place the cake into the hot oil and fry, until golden brown on both sides, about 3 minutes per side. Remove the cake to a paper towel-lined plate to absorb any excess oil.
- Repeat this process until the potato mixture is all used up! You can fry several cakes at once, just be sure not to overcrowd your pan. Add oil if necessary during the frying process.
Notes
- I typically use a shredded queso cincho here in Mexico for this dish. Queso cincho is a hard, sharp-tasting cheese with a high-melting-point. If you can’t find this type of cheese, I would substitute with any sharp flavored cheese that you like.
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