Chorizo Potato Cakes
These drool-worthy chorizo potato cakes are the best-ever weeknight meal! Crispy on the outside and soft on the inside, these tortitas de papas feature a delicious combination of buttery mashed potatoes and fried chorizo breaded and fried to perfection. Best served with green salsa and cilantro leaves for garnish, these chorizo potato cakes deserve a spot in your weekly rotation.
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Ingredients
4
Portions
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Preparation
15 mins
30 mins
Easy
  • In a pot with hot water, cook potatoes for 25 minutes or until softened and season with salt. Drain and set aside.
  • In a skillet over medium heat, fry chorizo for 5 minutes or until brown. Drain on a paper towel-lined plate and set aside.
  • In a bowl, combine cooked potatoes and melted butter and mash to a purée. Add onion, garlic, breadcrumbs, cornstarch, egg, and fried chorizo. Season with salt and pepper and mix thoroughly. Using your hands, form cakes.
  • In a bowl, mix egg and milk. Place flour and breadcrumbs on a plate each. Coat chorizo potato cakes with flour, dip in egg wash, and cover with breadcrumbs.
  • In a skillet with plenty of hot oil, fry chorizo potato cakes over medium-low heat for 5 minutes until brown.
  • Serve chorizo potato cakes on a plate garnished with green salsa and cilantro leaves.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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