Mexican potato pancake

Name: Mexican potato pancake
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g Cream cheese with buttermilk (6% fat); 1 tablespoon (10 g) Chili sauce; 550 g baby potatoes; 1 can(s) (425 ml) Corn with kidney beans; 80 g thin spring onions; 250 g cherry tomatoes; 1 Garlic clove; 250 g Beefsteak minced meat; 2 tablespoons (16 g each) Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 tablespoons (10 g each) Oil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g Cream cheese with buttermilk (6% fat)
1 tablespoon (10 g) Chili sauce
550 g baby potatoes
1 can(s) (425 ml) Corn with kidney beans
80 g thin spring onions
250 g cherry tomatoes
1 Garlic clove
250 g Beefsteak minced meat
2 tablespoons (16 g each) Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 tablespoons (10 g each) Oil

Directions

1
Mix cream cheese and chili sauce. Wash the potatoes and boil in plenty of water. Cook at medium heat for about 10 minutes. In the meantime, pour the corn and kidney beans into a sieve, rinse briefly and drain.
2
Clean, wash and cut the spring onions into pieces of about 5 cm. Wash and halve the cherry tomatoes. Drain and quench the potatoes, peel and halve. Peel garlic and chop finely.
3
Put the minced meat, garlic and tomato paste in a bowl and knead. Season with salt and pepper. Heat 1 tablespoon of oil in a pan. Fry the minced meat for about 5 minutes and take it out. Add 1 tablespoon of oil to the pan and heat it up.
4
Fry the potatoes for about 8 minutes until golden brown. Add spring onions and tomatoes and fry for another 3 minutes. Mix in the minced meat and corn with kidney beans and warm up. Serve the potato pan with the cream cheese dip.