Potato Patties

  • Active Time 15m
  • Total Time 25m

Makes 8 patties

These potato patties are typical fare in economical restaurants, or fonditas, where they are usually served as an appetizer with a cooked tomato or tomatillo sauce. When accompanying a main course, they would be served without a sauce.


  • 1 pound potatoes, unpeeled
  • 4 egg yolks
  • 1/4 cup shredded anejo cheese, or dry feta cheese
  • 3/4 teaspoon salt, or to taste
  • 1/2 cup vegetable oil


Place the potatoes in a pan with enough salted water to cover. Cook until tender but still firm. Drain, peel, and mash the potatoes, then cool slightly. Add the egg yolks, cheese and salt, and mix well.

Form round 2 1/2-inch patties. Heat the oil in a small frying pan over medium heat and cook 2 or 3 patties at a time for about 2 minutes per side, or until golden brown. Drain on paper towels to remove any excess oil and serve.

The patties can also be reheated in a slow oven or on top of the stove in a non-stick pan.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 944

nutrition information per serving

206 calories; 17g total fat; 110mg cholesterol; 264mg sodium; 10g carbohydrates; 1g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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