Llapingachos

Yield: 12 potato cakes

 

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

  1. Combine first nine ingredients in a large mixing bowl and stir until well combined. Form mixture into 12 two-inch patties.
  2. Heat sauté pan over medium high, then add lard. Cook patties in lard until crisp, approximately 2 – 3 minutes per side.
  3. For traditional service, serve with fried egg, avocado, tomato, greens, peanut sauce and sausage or pork.