Llapingachos (Potato Cakes Stuffed With Cheese)

• 2 lbs potatoes (yukon gold or russets work well)
• 1/2 medium yellow onion, finely diced
• 1/2 cup of grated cheese
• 1 egg yolk
• salt & pepper
• 2 -4 tablespoons cooking oil

1. Boil the potatoes and mash (You may also use leftover mashed potatoes made without milk and butter).
2. Sautee onion in oil until soft, remove from pan and add to mashed potatoes.
3. When the potaotoes have cooled down beat the egg yolk and mix in to the potatoes.
4. Add salt and pepper to taste.
5. Form into equal sized balls and poke a hole in the middle of each ball stuffing each hole with cheese. Seal.
6. Flatten each ball in to patties and chill for 30 minutes (This makes them less likely to spread when frying).
7. Add oil to a medium hot frying pan and sautee until golden and crispy outside and heated thoughout.
8. note: You can also just mix the shredded cheese in to the potato mixture but I like the gooey 'surprise' in the middle.
9. Queso Blanco is the traditional cheese used but Monteray Jack or mozzarella may be substituted.
10. Prep time does not include chilling time.
11. Cooking time will depend on the size of your pan and number of batches being made. 5 minutes per side seems to do the job.

potatoes, yellow onion, grated cheese, egg yolk, salt

Taken from www.food.com/recipe/llapingachos-potato-cakes-stuffed-with-cheese-456573 (may not work)