onionsome for cooking with potatoes, some for the salsa~1 largeest.
cilantroa handful1 bunch
tomatoes4
lemon1
serrano peppers4
ground black pepper~¼ tspest.
unflavored cornstarch5 tbsp
saltto taste
cooking oilfor sautéing and frying the patties~3 tbspest.
red riceserved as a side dish (optional, not essential to the recipe)
~2 cupsest.
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
Peel the potatoes and grate them using a grater.
2
Rinse the grated potatoes with water about three times, then squeeze out the excess water by hand after the final rinse.
3
Chop some onion and sauté it in a pan with hot oil until browned.
4
Once the onion is browned, add the squeezed potato, black pepper, and salt. Stir continuously to prevent sticking until the potato softens.
5
Once the potato mixture has softened, remove it from the pan and let it cool.
6
For the salsa: finely chop the serrano peppers (seeds included), then chop the remaining onion, tomatoes, and cilantro.
7
Mix all the chopped vegetables together, season with salt, then squeeze in lemon juice to taste to finish the salsa bandera.
8
Once the potato mixture has cooled, mix in the cornstarch until well combined.
9
Add a little oil to the pan, then shape the potato mixture into patties of your desired size.
10
Fry the potato patties in hot oil, flipping once one side turns golden brown, and continue frying until both sides are golden and crispy before removing.
11
Plate the fried potato patties and serve alongside red rice and the salsa bandera.
PrimedTableBETA
