Milcao
Potato cakes made from raw and cooked potato browned in a pan, the everyday bread of the Chiloé archipelago.
Photo : Fielpy · CC BY-SA 4.0
- Prep
- 30 min
- Cook
- 20 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Medium
Method
- Peel the 500 g of potatoes for mashing, cut them into large chunks and boil in salted water for 20 minutes.
- Drain and crush them with a fork while hot. Let them cool to warm.
- Grate the 700 g of raw potatoes on the fine side of a box grater. Gather the shreds in a clean tea towel.
- Twist the towel over the sink to squeeze out as much juice as you can. The pulp should turn dry and dense.
- Combine the pressed pulp with the warm mash. Season with salt and pepper, then work it by hand into an even mass.
- Shape eight cakes about 2 cm thick. Heat the oil in a heavy pan and cook for 8 minutes on each side.
- Serve hot with a tomato salad or a bowl of pebre.
Wringing the shreds is the step that decides everything. On Chiloé the pulp goes into a cloth and gets squeezed to the last drop, since leftover water bursts the cake in the pan.
