These golden potato cheese patties are a delightful twist on a classic Ecuadorean dish, featuring a crispy exterior and a cheesy, flavorful interior, topped with a vibrant fresh salsa.
Peel and dice the potatoes, then place them in a saucepan with water and salt.
Cutting the potatoes into smaller pieces helps them cook faster and more evenly.
Bring the water to a boil, then reduce the heat and simmer until the potatoes are tender.
Check the potatoes with a fork; they should be soft and easy to mash.
Drain the potatoes and mash them until smooth. Let them cool slightly.
Allowing the potatoes to cool prevents the cheese from melting too quickly in the next step.
Mix the mashed potatoes with the cheeses, green onions, and black pepper.
Ensure the mixture is well combined for even flavor distribution.
Form the mixture into 6 equal balls and flatten them into patties.
Use slightly damp hands to prevent sticking while shaping the patties.
Refrigerate the patties on a baking sheet for 20 minutes to firm up.
Chilling helps the patties hold their shape during cooking.
Heat the olive oil in a nonstick skillet over medium heat.
Ensure the oil is hot before adding the patties for a crispy crust.
Cook the patties in the skillet until golden brown on both sides.
Flip the patties gently to avoid breaking them.
Top the cooked patties with diced tomato and red onion before serving.
For extra flavor, you can add a squeeze of lime juice to the salsa.
Serve the patties warm and enjoy!
Pair with a fresh salad or your favorite dipping sauce for a complete meal.
