Wash the potatoes thoroughly, peel them, and cook them in 4 1/4 cups water (1 liter) with a little salt. If the potatoes are large, cut them into several pieces to help them cook faster.

Once fully cooked, remove from heat and let cool slightly. Mash the potatoes with a fork.

When mashed, you'll have a firm purée. Gradually add the shrimp powder and mix well. Taste and adjust the amount of shrimp powder to your liking—you don't have to use the full amount if you prefer a milder flavor. Add pepper and cheese, taste, and add more salt if needed. The purée should be firm.

Once ready, beat the eggs in a bowl. Heat a little oil in a skillet over medium heat. Shape the potato mixture into patties, coat them in flour, then dip in the beaten egg. Place in the skillet and cook until the egg is fully set. Remove from the skillet and place on a tray lined with paper towels to absorb excess oil. Cook until golden brown, if you like them crispy.

NOTE: Taste the mixture before adding salt, since shrimp powder is usually salty. Adding salt without tasting first can make the patties too salty. It's important to make sure the shrimp powder is finely ground, as this affects the texture of the patties. If not ground well, the patties may have a gritty or sandy texture. Shrimp powder is usually found at stores that sell spices and dried chiles. Enjoy these delicious patties! Serve with rice and vegetables.