Potato Cakes

We move to Latin America, the home of the potato, to sample a great dish from my Latin American Vegetarian Cookery book by David Scott and Eve Bletcher - Potato Cakes or Llapingachos from Ecuador.  LATIN AMERICAN VEGETARIAN COOKERY.

Now I have cooked quite frequently from this book but I never tried this wonderful recipe.

Serves 4

900g potatoes, peeled and thickly sliced
salt
2 medium onions, peeled and finely diced
50g butter
225g Cheddar cheese, grated
veg oil

1. Cook the potatoes until tender in boiling water, drain and mash.
2. Saute the onions in the butter until softened.
3. Stir the onions and cheese into the mashed potato and mix well.
4. Form the mixture into 12 flat patties about 2.5 cm thick. 
5. Set aside in the fridge for 3- minutes.
6. Shallow fry the potato cakes, in batches, until golden brown on both side.
7. You can instead put on greased baking sheet and brown under the grill.

I served it with a lightly chill-fied vegetable mixture with courgettes and sweetcorn. Arrange the potato cakes on the plate and place a good scoop full over them.  Scatter some cheese over.