2poundsRusset potatoespeeled, cubed, cooked, and mashed, about 900 gr.
½large yellow onionsmall diced
1large green bell pepperdeseeded and small diced
⅓cupfresh cilantrochopped
½tablespoonsalt
¼teaspoonground pepper
pinchAof cumin
1tablespoongarlic powdernot part of the original recipe
1tablespoongrated parmesan cheesefor a vegetarian and dairy-free version, omit the cheese
3tablespoonall-purpose flourfor a gluten-free version, use chickpea flour instead
5-10tablespoonvegetable oil
Rosé "Sauce"(Molho Rosé)
1cupheavy cream
¼cupketchup
Instructions
To make the potato patties: Wash, peel, and cut the potatoes into large cubes. Place into a pot, cover with cold water and bring to a boil. Add the salt. Reduce the heat and let simmer until soft enough to mash (about 15 minutes or so). Drain and return potatoes back to the hot pot. Set aside. The hot pot will help to dry out the potatoes a bit while you prepare the rest of the ingredients.
Chop the onion, the bell pepper, and the cilantro. Mix them together and reserve.
Once the potatoes have dried out a bit but are still warm, mash them using a fork or potato masher. Add the seasonings and the flour. Stir well. Add the chopped vegetables. Stir.
Form the patties (measure approximately 1 - 2 tablespoons and form into rounds about the size of golf balls. Then, gently press them flat to form even patties. The larger-sized patties are served as a side dish and the smaller-sized patties as appetizers). Once all the patties are formed, either:
Coat them all over with flour (use extra flour). Remove the excess flour gently (this is the way that we usually do it).
Or:
Cover them with plastic wrap and store in the refrigerator for about 30 minutes or until completely cooled (cold patties will stay together better during frying).
Next, heat the oil in a non-stick frying pan over medium heat (1-2 tablespoon of oil per batch). Once the oil is hot, add the patties. Fry until golden brown before gently turning over with a metal spatula (about 2 minutes per side). Place on a plate lined with paper towels over a rack. Serve warm or at room temperature, with rosé sauce (recipe follows) if serving as an appetizer.
Note: Do not overcrowd the pan with a lot of patties at the same time. I pan-fried the patties in 5 batches. If the pan develops a burned flour coating, carefully clean the pan with paper towels before adding more oil to fry the subsequent patties. Remember that after the first batch of patties, the next batch will fry faster because the pan will be hotter.
For the rose saucé: Mix both together well.
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