Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- In a medium mixing bowl, thoroughly combine mashed potatoes, eggs, salt and pepper. Mix in corn, poblano and jalapeno peppers, cheese and cilantro. Place back in refrigerator for at least 30 minutes to chill.
- Preheat a large skillet over medium heat. Add a T olive oil to hot pan and, using a spoon, drop one large spoonful (about half a cup) into pan and spread out into a thin circle using the back of the spoon. Continue this step until you have 3-4 large patties in your skillet (depends on size of your pan). Allow to brown well, then flip (see tips, above). Continue to allow patties to brown on both sides, then slide out of pan and onto individual salad plates (the patties can be served hot or at room temperature). Repeat with remaining potato mixture until it’s gone (you should have approximately 10 patties), adding additional olive oil to the pan as needed. (To make as appetizers, make 1-inch patties, be sure to brown well so they hold together when picked up).
- For sauce: In a food processor (I use a hand blender, it works great) pulse together all remaining ingredients until smooth. Set aside.
- Place patties on serving dish or individual plates. Top with avocado sauce and crumbled cotija cheese. (Halved cherry tomatoes or salsa are also delicious!)
