These potato pancakes are originally from Ecuador’s Andean cities and are popular for any occasion. They can be served as a side dish or as appetizers.

6 to 8 servings 


4 to 5 pounds white potatoes, peeled 
Salt to taste
16 ounces white cheese, shredded
Corn oil for frying 

Recipe preparation

Boil the potatoes with water to cover in a saucepan until tender; drain well. Mash with salt in a bowl until smooth. Let stand to cool for 5 to 10 minutes. Shape the mixture into 2-inch balls. Insert 1 spoonful of the cheese in the center of each. Flatten into pancakes. Fry in a small amount of hot oil until golden brown on each side.