Galapagos Cakes by Vanessa Maida

2 lb. yukon gold potatoes
2 cloves garlic
1 yellow onion
1 t. cumin
1 cup shredded jack cheeese

peel, cut, and boil potatoes
until tender. while potatoes cook,
sautee garlic and onion. season with
salt, pepper, and cumin then
transfer to a medium bowl. add potatoes
and shredded cheese....

Mash it all together then form
into patties and fry in olive oil
until crispy on each side.