Mexican Potato Cakes
Mexican potato cakes are a super easy, family-friendly dish that is irresistible for both kids and adults!
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.