Ecuadorian Spiced Potato Cakes - cooking recipe

Ingredients

4 cups potatoes, peeled and cubed
1/2 teaspoon salt
1 medium egg yolk
2 tablespoons cornstarch
1 large onion, chopped
2 tablespoons margarine
1/2 cup parmesan cheese, grated
1/2 cup low fat cottage cheese
3 medium aji chilies or 3 medium wax chilies, Chopped
1/4 cup olive oil

Preparation

Place potatoes in large saucepan, cover with water and add salt. Cook until tender about 15 minutes.
Drain and mash. add egg yolk and cornstarch. Mix well and set aside.
Saute onions in margarine until golden. Add cheeses and chile. Mix well.
Shape potato mixture into 10 balls putting some of the chile-cheese mixture in the center of each ball.
Refrigerate for 30 minutes. Flatten balls slightly and saute in hot oil until well browned on both sides.