Cover 450g of Yukon Gold potatoes with water and add ½ tablespoon of fine salt. Simmer for 16-18 minutes, until tender. Drain, cool for 20 minutes, peel and mash.
Meanwhile, heat 2 tablespoons of olive oil in a skillet. Cook 1 small white onion, diced, for 10 minutes, until soft and lightly browned.
Mix the onion into the potato with ½ cup of shredded Oaxaca cheese, ¼ cup of chopped parsley, and 1 large egg.
Add 1 teaspoon of garlic powder, ½ teaspoon of kosher salt, ½ teaspoon of ground cumin, ½ teaspoon of paprika, ¼ teaspoon of black pepper, and ½ cup of plain breadcrumbs. Mix and chill for 15 minutes.
Mix in 2 more tablespoons of plain breadcrumbs and 2 tablespoons of cornstarch. Shape into small patties about ⅝in / 1.5cm thick.
Heat 1in / 2.5cm of frying oil in a skillet over medium heat. Fry in batches for 3-4 minutes per side, until crisp, golden and set inside. Drain on paper towels.
