Chilean Cochayuyo and Potato Fritters with Pear Merkén Pebre

Instructions

1. 1

   If the cochayuyo is dried, soak it in hot water for 15 minutes. Then boil it in fresh water for 20 minutes until more tender. Drain very well, let it cool slightly, and chop it very finely.

2. 2

   Grate the potatoes on the coarse side of a grater. Place them in a clean kitchen towel and squeeze out as much liquid as possible.

3. 3

   Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add half of the chopped onion and 2 chopped garlic cloves. Cook for 4 to 5 minutes until the onion is translucent. Add 1 teaspoon merkén, the cumin, half the salt, and half the black pepper, and cook 30 seconds more. Remove from the heat.

4. 4

   In a large bowl, mix the chopped cochayuyo, grated and squeezed potatoes, the onion-garlic sauté, the beaten eggs, oat flour, and half of the chopped cilantro. Mix well until you have a moist but shapeable mixture.

5. 5

   Form 8 compact fritters with your hands or with a spoon, pressing firmly so they hold together.

6. 6

   For the pebre, combine the diced pear, tomato, the remaining chopped onion, 1 chopped garlic clove, the rest of the cilantro, lemon juice, 1 teaspoon merkén, and a pinch of the remaining salt and black pepper in a bowl. Let it rest for 10 minutes.

7. 7

   Preheat the oven to 200 °C / 400 °F. Place a baking tray or ovenproof dish inside so it warms up slightly.

8. 8

   Heat the remaining vegetable oil in a large skillet over medium heat. Brown the fritters for 3 to 4 minutes per side until a deep golden crust forms.

9. 9

   Transfer the browned fritters to the hot tray and bake for 8 to 10 minutes at 200 °C / 400 °F so they cook through and become firm inside.

10. 10

    Serve 2 fritters per portion with a generous spoonful of pear merkén pebre on top or on the side.