Mexican cuisine · Vegetable Dishes

Potato Cakes in Tomato Broth

Crisp fried potato-and-cheese cakes served in a light tomato-chile broth.

Ingredients · for 4 servings

• 800 g starchy potatoes
• 150 g queso fresco (or feta)
• 2 eggs
• 3 tbsp flour
• 500 g tomatoes
• 1 white onion
• 2 garlic cloves
• 2 chipotle chiles (canned)
• 600 ml vegetable broth
• 1 tsp oregano
• 200 ml oil, for frying
• Salt, pepper

Instructions

1. Peel the potatoes, cook in salted water for 20 min. until tender, drain, let steam off briefly and mash finely while still warm.
2. Crumble the cheese and knead into the mash with one egg, the flour, salt and pepper; shape the mixture into 12 flat cakes.
3. For the broth, blend the tomatoes, onion, garlic and chipotle smooth with 200 ml vegetable broth.
4. Cook down the puree in 1 tbsp oil for 5 min., pour in the remaining broth, add the oregano and simmer uncovered for 10 min.; season with salt and pepper.
5. Whisk the second egg, dip the cakes in it and fry in the remaining hot oil for 2–3 min. per side until golden brown; drain on paper towels.
6. Set the tortitas in deep bowls, pour the hot broth over them and serve immediately so they stay crisp on the outside.