Mexican Mashed Potato Cakes with Avocado Sauce & Cotija Cheese

Name: Mexican Mashed Potato Cakes with Avocado Sauce & Cotija Cheese
Cuisine: Mexican
Ingredients: 3 -4 cups leftover mashed potatoes; 3 eggs, lightly beaten; ½ t salt and freshly ground black pepper; 1 ear fresh corn, kernels removed; ½ poblano pepper, small dice; 1 jalapeno, minced; 8 ounces cotija cheese, crumbled (plus ? cup more for topping); ¼ cup chopped cilantro; 1 avocado; 1/4 cup cilantro, chopped; 2 T mayonnaise; juice of ½ lime; 2 T adobo sauce, from a can of chipotle; ½ t salt

Instructions

Tips for preparing the patties:Well-browned patties hold together the best. If they’re not browned enough they won’t hold together as well, so be sure they’re a golden-to-dark brown.Smaller patties are much easier to flip than the larger versions. If you have trouble flipping the larger ones, don’t panic. They may fall apart when you flip them but just reform them with the spatula. You may have to flip them several times before they’re nicely browned, then slide them out of the pan onto the plate.Be sure your pan is fully preheated to ensure they brown easily.

Updated at: Thu, 21 Nov 2024 01:06:18 GMT