Potato and Cheese Patties

1. 1

   In a large saucepan combine 2 quarts of water with 1 tablespoon coarse salt, and bring to a boil.

2. 2

   Add the potatoes, and boil until soft, about 15 minutes.

3. 3

   Drain and mash the potatoes; then, add the scallions, cheese, salt and pepper, and mix well.

4. 4

   Divide the puree into 12 balls -- about 3 tablespoons for each ball.

5. 5

   Flatten the balls to form patties 3 inches wide by 1/2 inch thick.

6. 6

   Allow the patties to cool 20 minutes, until firm.

7. 7

   Unless the patties are firm enough, they will stick to the skillet.

8. 8

   Brush large nonstick skillet with achiote-infused oil, and place over medium-low heat.

9. 9

   Place patties on skillet without crowding them.

10. 10

    Lightly brush each patty with achiote oil.

11. 11

    Cook 3 to 5 minutes on each side to form a crust.

12. 12

    Repeat with remaining patties.

13. 13

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.