Steps
- Boil 5 large peeled russet potatoes, cut into chunks, until soft. Drain and mash.
- Heat 2 tablespoons of sunflower oil in a skillet over medium-high heat. Cook ½ cup of finely chopped white onion and 2 teaspoons of ground achiote for about 5 minutes, until soft.
- Mix the onion into the potatoes and season with salt. Cover and rest at room temperature for 1 hour.
- Divide into 12 balls. Make a hollow in each and divide 1 cup of grated mozzarella among them. Enclose the cheese, flatten into thick patties, and refrigerate for 30 minutes.
- Heat a dry griddle over medium heat. Cook the patties until crisp and golden on both sides, turning once carefully.