Dense, chewy potato cakes from Chiloé made from a mix of grated raw and cooked potato, fried until golden-crisp and served with curanto or as a standalone snack.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Grate half the potatoes raw, squeeze out moisture using a cloth.
-
2
Boil the other half until tender, mash while hot.
-
3
Combine grated raw potato and mashed potato. Add melted butter and salt. Mix to a dough.
-
4
Flatten into thick discs (about 10cm). Optionally stuff with cheese.
-
5
Pan-fry in oil over medium heat, 5-6 min per side until deep golden and crispy.
-
6
Serve hot alongside curanto or with pebre.
Did You Know?
Chiloé Island has over 200 native potato varieties — more diversity in one archipelago than most countries have in their entirety.
Chef's Notes
Equipment Tips
- grater or food processor
- skillet
- mixing bowl
Garnishing
pebre
Accompaniments
The Story Behind Milcao
Milcao is a staple of Chiloé Island cuisine, reflecting the archipelago's extraordinary potato heritage. Chiloé is believed to be the original homeland of the cultivated potato, and milcao showcases the islanders' mastery of this tuber. The technique of combining raw and cooked potato creates a unique texture found nowhere else.
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