Mexican potato pancakes

Ingredients for 4 servings:

• 1,300 g jacket potatoes
• Salt
• 1 onion(s)
• oil
• 150 g cheese (Gouda, medium-aged)
• Oil, for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

gluten-free, egg-free

8-9 pancakes of each type, 4-5 pancakes per pan, fry for about 4 minutes on each side, turning very carefully. Boil the potatoes with the skin on, rinse well, peel and press through a ricer while still hot. Meanwhile, peel and finely chop the onion. Heat the oil in a pan and fry the onion until golden brown and crispy, then set aside. Mix the potatoes with the salt and the fried onions. Divide the mixture, press together to form a firm ball and let it cool slightly. Cut the medium-aged Gouda into 8-9 small cubes. Using a tablespoon, scoop out a piece of potato dough, fill with 1 cube of cheese and flatten. Form 8 filled pancakes in this way, but only just before frying. Finely grate Gouda into or onto the other half of the potato dough, mix in and form pancakes just before frying. Heat the oil. Fry the pancakes in it over medium heat until brown on both sides. P.S. The original recipe used mozzarella.