Chapaleles (Pork Rind Potato Cakes)
chapalelas | dinner | pork rind | potato cake
Fried mashed potato cakes with pork rinds ... what could be better than that? Nothing!!
- Chapaleles (Pork Rind Potato Cakes):
• 1 cup Southern Recipe Pork Rinds (chicharrones), finely crushed
• 4 cups Warm mashed potatoes
• 1 Tbsp. Lard
• 1 Egg, beaten
• 1 cup All-purpose flour
• 2 Tbsp. Vegetable oil for pan-frying
• Salt to taste
Stir the lard and egg into the warm mashed potatoes until thoroughly incorporated.
Combine crushed Southern Recipe Pork Rinds with the flour, and stir into potatoes.
Form into golf ball-sized pieces on a lightly-floured surface, then press to form into disks about 3/4-inch thick.
Heat the vegetable 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 F oven until golden brown, about 25 minutes. Serve warm!