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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Place tomatoes, onion, jalapeno, and water into the bowl of a blender; blend until smooth. Heat 1/4 cup canola oil in a saucepan over medium heat. Carefully stir in tomato puree, and cook for 15 minutes until thickened. | 2. While the sauce is cooking, season the shredded potato to taste with salt, pepper, and hot pepper sauce. Mix in onion, eggs, and jalapeno; sprinkle with flour and mix until thoroughly combined. Heat canola oil in a large skillet over medium-high heat. | 3. Drop potato mixture into hot oil by the heaping tablespoon. Flatten slightly, and cook until golden brown on both sides, about 2 minutes per side. Drain on paper towels, and continue with remaining potato mixture. Serve the potato pancakes with sauce spooned overtop. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	2	cups	diced	53.64	11.5922	2.6224	0.596
onion	1/2		chopped	14.0	3.2689999999999997	0.385	0.035
jalapeno pepper	1		seeded chopped	3.2625	0.7312	0.1024	0.0416
water	1	cup		0.0	0.0	0.0	0.0
canola oil	1/4	cup		481.78	0.0	0.0	54.5
potato	5		peeled grated	-	-	-	-
salt pepper	to taste			-	-	-	-
pepper sauce	1	dash		-	-	-	-
onion	1		minced	14.0	3.2689999999999997	0.385	0.035
egg	2			143.0	0.72	12.56	9.51
jalapeno pepper	2		seeded minced	3.2625	0.7312	0.1024	0.0416
purpose flour	3	tablespoons		-	-	-	-
canola oil	1/4	cup		481.78	0.0	0.0	54.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.