Stuffed Potato Patties with Mushroom

Capullo
Potatoes are one of the most versatile and popular ingredients worldwide, as they can be used to make croquettes, baked potatoes, and mashed potatoes. However, in Mexico, they are used to fill tacos and quesadillas, as well as to make the famous potato patties, which are irresistible!To give a healthier and more filling touch to these potato patties, we fill them with sautéed mushrooms using Aceite Capullo® 100% pure canola oil. Give them a try and serve with salad! Also, remember that mushrooms contain fiber, antioxidants, and are low in calories.Click here for more easy recipes!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • Capullo® 100% pure canola oil
  • 1/4 cups onion, finely chopped
  • 2 tablespoons garlic, finely chopped
  • 2 cups button mushrooms, sliced
  • 1 teaspoon paprika
  • salt
  • pepper
  • 3 potatoes, peeled and cooked
  • salt
  • pepper
  • 1 cup Manchego cheese, grated
  • 1 egg
  • 1/4 cups cornstarch
  • Capullo® 100% pure canola oil, for frying
  • salad
Preparation
20 mins
10 mins
Low
  • Heat Aceite Capullo® 100% pure canola oil in a skillet. Sauté the onion, garlic, and mushrooms for 3 minutes and season with paprika, salt, and pepper. Remove from heat and let cool.
  • For the patties: place the potatoes in a bowl, season with salt and pepper, and mash the potatoes until you get a puree. Add the manchego cheese and the egg, and mix until everything is well combined. Then, add the cornstarch and integrate.Form the potato patties, fill with a bit of the mushrooms, and set aside.
  • Heat a little Aceite Capullo® 100% pure canola oil in a skillet. Fry the potato patties for 3 minutes on each side or until golden brown.
  • Serve and accompany with salad.

Nutritional Information

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