Potato Masa Cakes With Vegetables Recipes

POTATO MASA CAKES WITH VEGETABLES

Potato Masa Cakes with Vegetables image

Number Of Ingredients 12

Ingredients

Fresh Tomatillo Sauce (optional)
1 tablespoon olive oil
1 medium white onion, finely chopped
1 small carrot, cut into 1/4-inch dice
2 small zucchini, cut into 1/4-inch dice
1/2 red bell pepper, neatly diced, about 1/4 inch
1 jalapeño pepper, seeded, ribs removed, and minced
1/2 cup fresh corn kernels (from about 1 ear)
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
2 teaspoons unsalted butter
Potato Masa Cakes

Steps:

1. Prepare the salsa, if using. Then, in a large skillet, heat the oil over medium heat and cook the onion, stirring, until softened, about 3 minutes. Add the carrot and cook, stirring, 1 minute. Add the zucchini, red pepper, jalapeño, and corn. Cook, stirring, until the vegetables are tender, about 4 minutes. Stir in the salt, pepper, and butter. Reserve in the pan off heat. 2. Prepare the potato masa cakes. To serve, reheat the vegetables. Place 1 potato cake in the center of each of 4 serving plates. Divide the vegetable mixture over each cake. Serve with green salsa, if desired.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

POTATO MASA CAKES

Potato Masa Cakes image

Number Of Ingredients 7

Ingredients

2 medium Russet potatoes (about 8 ounces), peeled and thinly sliced
1 tablespoon butter, at room temperature
1/2 cup masa, harina, (flour for corn tortillas)
1/4 teaspoon salt
1/3 cup water
1 teaspoon vegetable oil
vegetable oil for frying

Steps:

1. In a small saucepan, cook the potato in salted water to cover until very tender, about 8 minutes. Drain and mash potato with the butter while still hot. Cool until lukewarm. 2. In a mixing bowl, using clean hands, mix the masa harina, salt, and water together to make a soft dough. If too dry, add additional water 1 to 2 teaspoons at a time until the dough is moist and soft, but not sticky. Add the mashed potato and work it into the masa with your hands. Divide the dough into 4 equal pieces and form into balls. 3. Put 1 ball between 2 pieces of plastic wrap and gently press and pat lightly with your hands to make a 4-inch round cake about 1/3-inch thick. 4. Preheat the oven to 200°. In an 8-inch nonstick skillet, heat about 1 tablespoon of oil over medium heat. Remove the plastic and fry the cake until golden brown and crisp on both sides, about 5 minutes per side. Put on a baking sheet and keep warm in the oven while shaping and frying the remaining cakes. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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