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Potato Masa Cakes |
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Serves: 4
Print this Recipe
(Tortitas de Papa y Masa)
Category: Masa Dough Snacks
Makes 4 (4-inch) round cakes
Mashed potato mixed with corn tortilla dough makes a wonderful potato cake to eat alone or serve with a variety of toppings. See recipes for Potato Masa Cakes with Grilled Chicken and Potato Masa Cakes with Vegetables.
2 medium Russet potatoes (about 8 ounces), peeled and thinly sliced
1 tablespoon butter, at room temperature
1/2 cup masa harina, (flour for corn tortillas)
1/4 teaspoon salt
1/3 cup water
1 teaspoon vegetable oil
Vegetable oil for frying
1. In a small saucepan, cook the potato in salted water to cover until very tender, about 8 minutes. Drain and mash potato with the butter while still hot. Cool until lukewarm.
2. In a mixing bowl, using clean hands, mix the masa harina, salt, and water together to make a soft dough. If too dry, add additional water 1 to 2 teaspoons at a time until the dough is moist and soft, but not sticky. Add the mashed potato and work it into the masa with your hands. Divide the dough into 4 equal pieces and form into balls.
3. Put 1 ball between 2 pieces of plastic wrap and gently press and pat lightly with your hands to make a 4-inch round cake about 1/3-inch thick.
4. Preheat the oven to 200°. In an 8-inch nonstick skillet, heat about 1 tablespoon of oil over medium heat. Remove the plastic and fry the cake until golden brown and crisp on both sides, about 5 minutes per side. Put on a baking sheet and keep warm in the oven while shaping and frying the remaining cakes. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Potato Masa Cakes comes from the Cook'n in Mexico collection. Click here to order this CD or download this brand-name recipe set right now!
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