Mexican Potato Croquettes

Mexican potato croquettes (patties) filled with queso fresco. A popular meatless dish in Mexico especially during lent.

📝 Ingredients

• 4 white potatoes (large)
• 9 ozs. Mexican cheese (panelo or fresco (fresh crumbly cheeses))
• 1 egg
• 9 ozs. breadcrumbs (fine)
• 1/2 cup cooking oil
• 1 1/2 tsp. salt

👨‍🍳 Instructions

1. 1--- Preparing the potatoes ---
2. 2Cook the potatoes with the skin on for 30 minutes then allow the potatoes to cool to the touch.
3. 3Use your fingers to remove the potato skins.
4. 4Place the potatoes in a mixing bowl and mash with a fork.
5. 5Crumble the cheese into small pieces and add to the mashed potatoes and mix well.
6. 6Beat one egg and then add it to the potato and cheese mixture and mix thoroughly.
7. 7Add the breadcrumbs to the mixture and mix thoroughly.
8. 8--- Forming the croquettes ---
9. 9Form a ball of the potato mixture in the palm of your hand that is just a bit bigger than the size of a golf ball.
10. 10Use the tips of your fingers to press the patty flat to a thickness of about 3/4".
11. 11--- Cooking the croquettes ---
12. 12Heat 1/2 cup cooking oil to medium-hot. Place for croquettes in the pan at a time. Cook for about 1.5 to 2 minutes until golden on one side then turn.
13. 13Cook for another 1.5 to 2 minutes and then remove the croquettes from the oil and drain on paper towels to remove any excess oil.