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20 minPrep🔥
15 minCook🍽️
4Serves📊
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Ingredients
- 1kg potatoes, boiled and mashed
- 200g mozzarella or queso fresco, grated
- 1 onion, finely chopped
- 3 tbsp oil for cooking onion
- 1 tsp annatto or paprika
- Salt
- Oil for frying
- Fried egg, avocado, salsa to serve
Instructions
- Cook the onion in oil with annatto until soft; cool.
- Mix with mashed potato, cheese and salt.
- Shape into thick patties.
- Pan-fry in oil 3-4 minutes a side until golden and the cheese is melted within.
- Serve topped with a fried egg, avocado and salsa.
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Tara’s tips
- Day-old mash works even better — drier and easier to shape.
- Don't flip too soon — let a deep crust form.
Serving suggestions
- Lovely with peanut sauce on the side (traditional).
Storage & reheating
Keeps 2 days; reheat in a pan.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
What is annatto?
A reddish-yellow seed/powder — gives the signature colour. Paprika substitutes well.
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