Llapingachos

Method

Boil the potatoes whole until tender, then peel and mash whilst still warm. Finely dice half the onion and fry gently in a tablespoon of oil until soft, then mix into the mashed potato with the crumbled cheese, egg, salt and pepper. Form the mixture into eight thick patties, each about 8cm in diameter. Heat the remaining oil in a large frying pan over a medium-high heat and fry the patties for 3-4 minutes on each side until golden brown and crispy. Whilst cooking, prepare a simple pico de gallo by dicing the remaining onion and mixing with the tomato sauce. Serve the llapingachos hot with the onion and tomato sauce spooned over, sliced avocado on the side, and additional cheese if desired.