Llapingachos Ecuatorianos (Ecuadorean Potato-And-Cheese Patties)

• 1 1/2 teaspoons kosher salt
• 2 medium peeled baking potatoes, quartered (about 1 1/4 pounds)
• 6 tablespoons shredded queso fresco or 6 tablespoons monterey jack cheese
• 2 tablespoons minced green onions
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 tablespoon olive oil
• 3/4 cup diced tomato
• 1/2 cup julienne-cut red onion

1. Place 1 1/2 teaspoons salt and potatoes in a saucepan, and cover with water.
2. Bring to a boil; reduce heat, and simmer 15 minutes or until tender.
3. Drain, and mash with a potato masher until smooth.
4. Cool.
5. Add cheese, green onions, 1/4 teaspoon salt, and pepper to potato mixture, stirring well.
6. Divide potato mixture into 6 balls (about 1/2 cup per ball).
7. Flatten balls into 1/2-inch-thick patties (about 3-inch diameter).
8. Place on a baking sheet; cover and refrigerate 20 minutes or until firm.
9. Heat oil in a large nonstick skillet over medium heat.
10. Place potato-and-cheese patties in pan; cook 5 minutes or until bottoms are browned.
11. Turn patties; cook 3 minutes.
12. Top patties with tomato and red onion.

kosher salt, baking potatoes, queso fresco, green onions, kosher salt, fresh ground black pepper, olive oil, tomato, juliennecut red onion

Taken from www.food.com/recipe/llapingachos-ecuatorianos-ecuadorean-potato-and-cheese-patties-513746 (may not work)