Llapingachos Ecuatorianos (Ecuadorean Potato-and-Cheese Patties)

Ingredients

• ¼ teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• ¾ cup diced tomato
• ½ cup julienne-cut red onion
• 2 tablespoons minced green onions
• 6 tablespoons (1 1/2 ounces) shredded queso fresco or Monterey Jack cheese
• 2 medium peeled baking potatoes, quartered (about 1 1/4 pounds)
• + 2 more ingredients
• • 1 ½ teaspoons kosher salt
  • ¼ teaspoon kosher salt

Place 1 1/2 teaspoons salt and potatoes in a saucepan, and cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain, and mash with a potato masher until smooth. Cool. Add cheese, green onions, 1/4 teaspoon salt, and pepper to potato mixture, stirring well. Divi...

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