Llapingachos Ecuatorianos (Ecuadorean Potato-And-Cheese Patties) - cooking recipe

Ingredients

1 1/2 teaspoons kosher salt
2 medium peeled baking potatoes, quartered (about 1 1/4 pounds)
6 tablespoons shredded queso fresco or 6 tablespoons monterey jack cheese
2 tablespoons minced green onions
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil
3/4 cup diced tomato
1/2 cup julienne-cut red onion

Preparation

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 (about 1/2 cup per ball).
Flatten balls into 1/2-inch-thick patties (about 3-inch diameter).
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.