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INGREDIENTS
• 2 lbs Yukon gold potatoes
• 30 oz shredded Manchego cheese
• 15 oz diced onions
• 1 grated fresh nutmeg
• Salt and pepper to taste
INSTRUCTIONS
• Boil the potatoes until they are fork tender.
• In a little bit of butter, sweat the onions until
translucent.
• Crush the potatoes through a wire baking rack or
rough chop into ¼ inch pieces.
• Add the onions and the Manchego.
• Mix everything well, the consistency should be
like chunky mashed potatoes. Season with salt
and pepper to taste.
• Shape into 2-ounce cakes, let them cool. Bread
them using flour, egg wash, and bread crumb.
• Pan-fry the cakes, turning once until golden brown
and delicious!
Hors
d'oeuvres
