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I was hoping to take you to my beautiful Australia, for the second trip of the day. Told you we are crazy dreamers….unfortunately this dream has ended way too soon. Next stop on my marathon is in Chile.
I have to admit I didn’t know too much about Chilean food …or better said, the only thing I knew was …empanadas. So, pretty limited. Chilean food is a combination of indigenous influence, simple techniques and full of flavor dishes. As the saying goes sometimes, simple is better 🙂
Due to so many of its cities in the proximity of the sea, seafood plays an important role in Chilean food culture. Chilean Sea Bass is one of the most well known fish from this area. Typical Chilean dishes are hearty, a combination between meat/seafood and vegetables, sometimes stuffed into a baked crust 🙂
Speaking of simple, full of flavor dishes, I have decided to cook Milcaos with Ensalada Chilena – Potato Pancakes with Onion and Tomato Salad. If you are looking for a light lunch, this is one of the recipes you have to try!
- 8 medium size potatoes
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
- 3 tablespoons Olive Oil
- 1/2 cup onions
- sour cream for serving
- 1 large tomato
- 1 medium onion
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- 1 tablespoons olive oil
- Salt and pepper to taste
Cover 4 potatoes with water in a medium pot and bring to a boil. Boil until tender, about 45 minutes. Drain and cool potatoes slightly.
Skin and mash the potatoes with butter and salt.
Peel the remaining 4 potatoes and grate them on the small holes of a box grater. Put the grated potatoes in a clean kitchen cloth and squeeze out all the liquid. Combine the mashed and grated potatoes and knead them into a dough.
Preheat the oven to 350F. Meanwhile heat 1 tablespoons olive oil in a skillet over medium-low heat. Add onion and cook, stirring periodically, until caramelized, about15 minutes.
Form the potatoes into about 9 balls, each approximately 1/2 cup in size. Hollow out the balls, making a small hole and fill with about 1 teaspoon of onion mixture, pinching the top closed.
Flatten balls into patties. Pan fry the patties in batches, with 2 tablespoons olive oil per batch, 4 minutes on each side, or until golden.
Place all the milcaos on a baking sheet, and bake for 30 minutes flipping halfway through. Serve with sour cream.
Peel the onion and slice it in half. Place each half cut side down, then carefully slice onion crosswise into very thin half moon slices. Place onion slices in a bowl of salted water and let them soak for about 20 minutes. Drain onions in a colander and briefly rinse them with fresh water. Pat dry with paper towels.
Chop the tomato and place in a bowl. Add the juice of 1 lime and the olive oil. Add the onions and toss everything together well. Taste for seasoning, adding more lime juice if desired and seasoning with salt and pepper to taste.
Garnish with chopped cilantro.
This recipe was adapted from here