Potato and Cheese Patties

• 1 tablespoon coarse salt
• 4 medium Idaho russet baking potatoes (about 1 1/2 pounds), peeled and quartered
• 6 scallions (white part only), finely minced
• 3 ounces Ecuadorean quesillo (available in specialty food markets) or Monterey Jack cheese, grated
• 1/2 teaspoon finely ground black pepper
• 1/4 teaspoon fine salt
• 1/4 cup achiote-infused corn oil (recipe follows)

1. In a large saucepan combine 2 quarts of water with 1 tablespoon coarse salt, and bring to a boil.
2. Add the potatoes, and boil until soft, about 15 minutes.
3. Drain and mash the potatoes; then, add the scallions, cheese, salt and pepper, and mix well.
4. Divide the puree into 12 balls -- about 3 tablespoons for each ball.
5. Flatten the balls to form patties 3 inches wide by 1/2 inch thick.
6. Allow the patties to cool 20 minutes, until firm.
7. Unless the patties are firm enough, they will stick to the skillet.
8. Brush large nonstick skillet with achiote-infused oil, and place over medium-low heat.
9. Place patties on skillet without crowding them.
10. Lightly brush each patty with achiote oil.
11. Cook 3 to 5 minutes on each side to form a crust.
12. Repeat with remaining patties.
13. Serve hot.

coarse salt, potatoes, scallions, quesillo, ground black pepper, salt, corn oil

Taken from cooking.nytimes.com/recipes/9026 (may not work)