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              SANDY WILLIAMS'S TORTAS DE PAPA  (POTATO CAKE

Recipe By     : 
Serving Size  : 32   Preparation Time :0:00
Categories    : Potato

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8       md           Baking potatoes
                        Salt
     1/2   c            Feta cheese, crumbled
   2                    Eggs
   3       tb           Vegetable oil
                        Salsa

  Boil the potatoes for 15 minutes or until well cooked;
  drain, when cool enough to handle, but not cold, peel
  them. In a large bowl, mash them, add salt to taste
  and mix thoroughly. Set aside. Using a blender,
  coarsely chop the cheese. Combine the potatoes and
  cheese, mixing well, using your fingers.  Add eggs and
  continue mixing by hand until the mixture is smooth.
  Taste and add salt if necessary. Heat some of the oil
  in a frying pan over medium heat. Scoop out a little
  bit of the potato mixture (aobut 2 tablespoons) and
  pat out a small cake with your fingers, flipping it
  gently from hand to hand until it is a uniform shape,
  about 3 inches in diameter and about 1/2 inch thick.
  Place the potato cake in the hot oil and saute for
  about 3-4 minutes. Remove from the pan and drain it on
  a paper towel. After patting out each cake, dip your
  fingers in a bowl of water so the next one will not
  stick and add some oil to the frying pan after each
  batch. Stack the drained potato cakes on a platter in
  a warm oven until ready to serve. (To store, wrap them
  in foil and refrigerate. Reheat by placing the foil
  package in a moderate over for 15 - 20 minutes. They
  are not crisp on the outside when reheated, but still
  tasty)
  
  Serve with salsa.
 


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