Ecuadorian Spiced Potato Cakes

• potatoes↗4 cups

  peeled and cubed

• salt↗1⁄2 teaspoon
• egg yolk↗1
• cornstarch↗2 tablespoons
• onion↗1

  large, chopped

• margarine↗2 tablespoons
• parmesan cheese↗1⁄2 cup

  grated

• low fat cottage cheese↗1⁄2 cup
• aji chilies↗3

  or 3 medium wax chilies, chopped

• olive oil↗1⁄4 cup

Step-by-step instructions

1. 1

   Place potatoes in large saucepan, cover with water and add salt. Cook until tender about 15 minutes.

2. 2

   Drain and mash. add egg yolk and cornstarch. Mix well and set aside.

3. 3

   Saute onions in margarine until golden. Add cheeses and chile. Mix well.

4. 4

   Shape potato mixture into 10 balls putting some of the chile-cheese mixture in the center of each ball.

5. 5

   Refrigerate for 30 minutes. Flatten balls slightly and saute in hot oil until well browned on both sides.