Llapingachos Ecuatorianos Ecuadorean Potato And Cheese Patties

From cooking light.

Place 1 1 / 2 teaspoons salt and potatoes in a saucepan , and cover with water.

Bring to a boil.

Reduce heat , and simmer 15 minutes or until tender.

Drain , and mash with a potato masher until smooth.

Cool.

Add cheese , green onions , 1 / 4 teaspoon salt , and pepper to potato mixture , stirring well.

Divide potato mixture into 6 balls.

Flatten balls into 1 / 2-inch-thick patties.

Place on a baking sheet.

Cover and refrigerate 20 minutes or until firm.

Heat oil in a large nonstick skillet over medium heat.

Place potato-and-cheese patties in pan.

Cook 5 minutes or until bottoms are browned.

Turn patties.

Cook 3 minutes.

Top patties with tomato and red onion.

kosher salt, baking potatoes, queso fresco, green onions, fresh ground black pepper, olive oil, diced tomato, red onion