Serves 6

4 medium red potatoes
2 eggs, beaten
1/4 cup minced onion
1/2 teaspoon salt
1/2 cup all-purpose flour
Peanut oil for frying
6 ounces queso fresco, cut into 1-inch squares

Peel and quarter the potatoes; place in a large sauce pan. Cover with water and boil until tender. Drain water and mash; let cool. Add the eggs, onion, salt, and flour. Stir until well mixed.