cheese (queso fresco or any cheese), cut into cubesabout a quarter block of cheese, cut into small cubes¼
cooking oil (for hands and frying)~½ cupest.
lettuce~1 headest.
onionjust one small piece1 piece
tomato3
pickled chile sauce (for salad)3 tbsp
white rice (to serve alongside)
~2 cupsest.
Steps
▶ Tap a timecode to jump to roughly that moment in the video.
1
Peel the 7 cooked potatoes.
2
Mash the potatoes thoroughly until smooth; they should be well-cooked so they mash easily.
3
Season the mashed potatoes with salt, a pinch of black pepper, 3 tbsp of unflavored cornstarch, and 4 tbsp of diced pickled chiles; mix well with clean hands.
4
Cut the cheese into small cubes and set aside.
5
Rub a little oil on your hands, then flatten a portion of the potato mixture into a small disc like a tortilla.
6
Place the cheese cubes in the center, fold the edges over to seal completely, and shape into a ball, making sure no cheese is visible. Make them any size you like.
7
Repeat until all the potato-cheese balls are formed.
8
Heat plenty of oil in a pot and fry the potato balls until golden brown and crispy, then remove and drain.
9
Prepare the salad: slice the onion and place over cleaned lettuce, then add the tomatoes (3 total), quartered.
10
Add 3 tbsp of the pickled chile sauce and a pinch of salt to the salad, then toss to combine for a simple, flavorful salad.
11
Plate the fried potato balls and serve alongside white rice and the salad.
PrimedTableBETA
