Skip to main content New<> this month
Get the Allrecipes magazine


Rated as 4.25 out of 5 Stars

"Fried mashed potato cakes with pork rinds! Woo-hoo!!"
Added to shopping list. Go to shopping list.


23 m servings 76
Original recipe yields 24 servings (24 chapaleles)


{{model.addEditText}} Print
  1. Stir the lard and egg into the warm mashed potatoes until thoroughly incorporated. Combine crushed pork rinds with the flour, and stir into potatoes. Season to taste with salt if necessary.
  2. Form into golf ball-sized pieces on a lightly-floured surface, then press to form into disks about 3/4-inch thick.
  3. Heat the canola oil in a large skillet over medium heat. Fry the chapaleles on both sides until crisped and golden brown, 4 to 5 minutes per side. Alternatively, they may be baked in a 375 degrees F (190 degrees C) oven until golden brown, about 25 minutes.

Nutrition Facts

Per Serving: 76 calories; 2.7 10.1 2.6 11 142 Full nutrition

Explore more


Read all reviews 3
Most helpful
Most positive
Least positive

We tried this in my commercial kitchen exactly as written. The four kitchen staff tasted it and rated it a 3 - too bland. We decided to add more pork rind, chunky rather than crushed and some s...

I tried this last week but made a few changes. I used 1 tablespoon of low-salt butter instead of the lard and I used canola oil in lieu of vegetable oil. I added chopped onion, scallions and a b...

When I saw this, it reminded me of the "tortas de papa" my grandma makes, but hers don't have chicharrones or flour in them... I made them and OH MY GOSH! So much better than that! I mean, tex...