mexican potato cakes with smoky avocado sauce & cotija cheese
Just a quick post today to give you the second recipe I promised you! Last week I made Farmer’s Market Salad with Goat Cheese Potato Cakes for an elegant appetizer salad, side or light lunch. This one is more of an appetizer but could also be an upscale side dish for an Mexican-themed meal. Both recipes combine fresh ingredients from the Farmer’s Market with Simply Potatoes to create a quick, healthy & yummy dish!
To make these as an appetizer, just make patties that are about an inch across, then dollop with about a teaspoon of avocado sauce and some crumbled cotija cheese. Be sure the cakes are nicely browned, as they hold together best that way.
Mexican Potato Cakes with Avocado Sauce and Cotija Cheese
Tips for preparing the patties:
Well-browned patties hold together the best. If they’re not browned enough they won’t hold together as well, so be sure they’re a golden-to-dark brown.
Smaller patties are much easier to flip than the larger versions. If you have trouble flipping the larger ones, don’t panic. They may fall apart when you flip them but just reform them with the spatula. You may have to flip them several times before they’re nicely browned, then slide them out of the pan onto the plate.
Be sure your pan is fully preheated to ensure they brown easily.
- 1 package Simply Potatoes Traditional Mashed Potatoes
- 3 eggs, lightly beaten
- ½ t salt and freshly ground black pepper
- 1 ear fresh corn, kernels removed
- ½ poblano pepper, small dice
- 1 jalapeno, minced
- 8 ounces cotija cheese, crumbled (plus ⅓ cup more for topping)
- ¼ cup chopped cilantro
- 1 avocado
- 1/4 cup cilantro, chopped
- 2 T mayonnaise
- juice of ½ lime
- 2 T adobo sauce (from a can of chipotle)
- ½ t salt
In a medium mixing bowl, thoroughly combine Simply Potatoes Traditional Mashed Potatoes, eggs, salt and pepper. Mix in corn, poblano and jalapeno peppers, cheese and cilantro. Place back in refrigerator for at least 30 minutes to chill.
Preheat a large skillet over medium heat. Add a T olive oil to hot pan and, using a spoon, drop one large spoonful (about half a cup) into pan and spread out into a thin circle using the back of the spoon. Continue this step until you have 3-4 large patties in your skillet (depends on size of your pan). Allow to brown well, then flip (see tips, above). Continue to allow patties to brown on both sides, then slide out of pan and onto individual salad plates (the patties can be served hot or at room temperature). Repeat with remaining potato mixture until it’s gone (you should have approximately 10 patties), adding additional olive oil to the pan as needed. (To make as appetizers, make 1-inch patties, be sure to brown well so they hold together when picked up).
For sauce: In a food processor (I use a hand blender, it works great) pulse together all remaining ingredients until smooth. Set aside.
Place patties on serving dish or individual plates. Top with avocado sauce and crumbled cotija cheese. (Halved cherry tomatoes or salsa are also delicious!)
Serve and enjoy!