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Chapaleles

SUBMITTED BY: damasio

"Fried mashed potato cakes with pork rinds! Woo-hoo!!"
PREP TIME  15 Min
COOK TIME  8 Min
READY IN  23 Min
SERVINGS & SCALING
Original recipe yield: 24 chapaleles
    
About  scaling  and  conversions

INGREDIENTS

  • 4 cups warm mashed potatoes
  • 1 tablespoon lard
  • 1 egg, beaten
  • 1/2 cup finely crushed fried pork rinds (chicharrones)
  • 1 cup all-purpose flour
  • salt to taste
  • 2 tablespoons vegetable oil for pan-frying

DIRECTIONS

  1. Stir the lard and egg into the warm mashed potatoes until thoroughly incorporated. Combine crushed pork rinds with the flour, and stir into potatoes. Season to taste with salt if necessary.
  2. Form into golf ball-sized pieces on a lightly-floured surface, then press to form into disks about 3/4-inch thick.
  3. Heat the canola oil in a large skillet over medium heat. Fry the chapaleles on both sides until crisped and golden brown, 4 to 5 minutes per side. Alternatively, they may be baked in a 375 degrees F (190 degrees C) oven until golden brown, about 25 minutes.
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NUTRITION INFORMATION

Servings Per Recipe: 24

Amount Per Serving

Calories: 74

  • Total Fat: 2.7g
  • Cholesterol: 12mg
  • Sodium: 159mg
  • Total Carbs: 10.1g
  •     Dietary Fiber: 0.8g
  • Protein: 2.6g

VIEW DETAILED NUTRITION

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