Ingredients
- 3-4 yukon potatoes, cooked and coarsely smashed
- 1/4 cup poblano pepper, diced
- 2 tbsp scallion, diced
- 1/3 cup corn
- 1 1/2 cup (9 ounces) Natural Melt™ Creamy Fontina, diced into 1/4 inch cubes
- 1 egg yolk, beaten
- 1/4 tsp turmeric
- 1/4 tsp black pepper
- 1/4 tsp kosher salt
- 2 tbsp lard
Method
- Combine first nine ingredients in a large mixing bowl and stir until well combined. Form mixture into 12 two-inch patties.
- Heat sauté pan over medium high, then add lard. Cook patties in lard until crisp, approximately 2 – 3 minutes per side.
- For traditional service, serve with fried egg, avocado, tomato, greens, peanut sauce and sausage or pork.