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South American   -   Ecuadorian Spiced Potato Cakes   adapted from hot & spicy latin dishes

  • 4 Cups Potatoes -- peeled and cubed
  • 1/2 Teaspoon Salt
  • 1 Medium Egg Yolk
  • 2 Tablespoons Cornstarch
  • 1 Large Onion -- chopped
  • 2 Tablespoons Margarine
  • 1/2 Cup Parmesan Cheese -- grated
  • 1/2 Cup Lowfat Cottage Cheese
  • 3 Medium Chopped Aji Chiles -- or wax chiles
  • 1/4 Cup Olive Oil
Directions place potatoes in large saucepan, cover with water and add salt. bring to boil and cook until tender about 15 minutes. drain and mash. add egg yolk and cornstarch. mix well and set aside. saute onions in margarine until golden. add cheeses and chile. mix well. shape potato mixture into 10 balls putting some of the chile-cheese mixture in the center of each ball. refrigerate for 30 minutes. flatten balls slightly and saute in hot oil until well browned on both sides.
Serves 5
Time to Make 0:00

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