Lent is actually one of my favorite times of the year. It makes feeding my family veggies and meatless dishes so easy. My family is full of meat eaters, but during this time of year they actually enjoy eating vegetarian and vegan dishes.
One of my favorite meals during this time of year is potato patties. I remember when my mom would make these as a kid. She would often make potato patties and lentil soup for lunch on Fridays. I kept the tradition going and do the same for my family during Lent. It feels good when my family walks in the door after work and school and expects their potato patties and bowl of warm lentil soup every Friday. I’d like to share my potato patty recipe for you to enjoy too!
WHAT YOU NEED
- 2 large potatoes
- 2 tablespoons butter
- ¼ cup Cacique Crema Mexicana
- 2 tablespoons cilantro, finely chopped
- ¼ medium onion, chopped (about ¼ cup)
- 1 egg
- 1 cup gluten free oatmeal
- salt and pepper to taste
- ½ Cacique Enchilado cheese (6 oz.), cut into 1-inch cubes
- ¼ cup coconut or vegetable oil
- 4-5 cups of water
HOW TO MAKE IT
- Directions: In a large saucepan place water and potatoes, bring to a boil and cook for about 25-30 minutes. Once cooked peel the potatoes and place in a large bowl. Mash the potatoes with the crema and butter. When well mashed, add cilantro, onions, oatmeal, egg, salt and pepper and mix well.
- Heat the oil in a large skillet for frying the patties. Take about two tablespoons of mixture and roll into a ball. Press flat and add a cube of cheese, then roll mixture around cheese to cover and form a patty. Place the patty in the hot oil and fry. Once side one is golden brown, flip and to fry the other side, approximately 1 minute each side. Place cooked potato patties on a napkin lined plate. Serve and enjoy!