Potato Cakes

6 Steps to complete

• 1
  Place potatoes in a medium pot with enough water to cover potatoes by 1 inch. Place pot over medium heat, bring to boil and cook for 20 minutes or until potatoes are soft when pierced with a knife. Remove from heat and strain. Set aside to cool. When potatoes are cool enough to handle, peel.
• 2
  Place peeled potatoes in medium bowl. Mash with a potato masher until smooth. Add salt, Grated Sierra® Brand Cotija cheese, corn starch, and egg. Mix until all ingredients are well incorporated.
• 3
  Form ¼ cup potato mixture into a disk with the palm of your hands. (Rub your hands with a little oil to prevent potatoes from sticking.) Place a cube of Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO® in the center. Cover with potato mixture and shape into a 2½ inch disk. Repeat process with remaining potato mixture. Place cakes on a baking sheet in a single layer. Cover with plastic wrap and place in refrigerator for at least 20 minutes to firm up.
• 4
  Pour oil to a level of about ¾ inch into a medium deep saucepan (10 inch diameter, 3 inch deep) and place over medium heat.
• 5
  Once oil reaches 375°F, carefully place as many potato patties in pan as will fit in one layer. Cook until golden brown carefully flipping to brown both sides with a slotted metal spoon or spatula. Each side will take about 1 minute. Remove potato patties from oil. Place on paper towels to drain excess oil.
• 6
  Serve with salsa of your choice. Enjoy!