Ecuadorean Potato Cakes With Peanut Sauce Llapingachos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ECUADOREAN POTATO CAKES WITH PEANUT SAUCE (LLAPINGACHOS)



Ecuadorean Potato Cakes With Peanut Sauce (Llapingachos) image

Unlike the other recipes for this, the peanut sauce makes it very different. In this month's gourmet oct o8, haven't tried it yet but can't wait to. (there is a recipe for annato oil on zaar too)

Provided by MarraMamba

Categories     Lunch/Snacks

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs yukon gold potatoes (yellow fleshed)
2 garlic cloves, finely chopped
1/3 cup scallion (plus extra 1/2 cup finely chopped)
6 tablespoons annatto oil, divided
1/2 teaspoon ground cumin
1 medium tomatoes, chopped
3/4 cup milk
1/2 cup crunchy peanut butter
2 cups muenster cheese, coarsley grated

Steps:

  • Peel potatoes and cut into 1 inch pieces. Cover with cold water add salt and simmer til very tender.
  • While potatoes boil, cook garlic and 1/3 cup scallions in 2 tbs of annatto oil in a small saucepan over medium heat, stirring until softened about 2 minutes.
  • Stir in cumin and 1/4 tsp pepper and cook 1 minute. Add tomato and cook stirring 2 minutes.
  • Add milk and bring to a bare simmer, then remove from heat and stir in peanut butter until well combined. Keep covered and warm off heat.
  • Drain and mash potatoes. Cook remaining 1/2 cup of scallions with 1/4 tsp salt and pepper in 2 tbs of annatto oil until softened.
  • Stir into potatoes along with the cheese. Form into 8 balls, flatten into a 3 inch patty.
  • Heat 1 tbs annato oil in a non stick pan over medium high, then fry cakes in two batches turning over once until crusty both sides (about 6 mins a side).
  • Gently reheat peanut sauce thinning with a little water to creamy consistency if needed. Serve with the potato cakes.

LLAPINGACHOS (ECUADOREAN POTATO PANCAKES)



Llapingachos (Ecuadorean Potato Pancakes) image

Ecuadorean-style potato pancakes, called llapingachos, are seasoned with Spanish spices, stuffed with cheese, and served with delicious peanut sauce.

Provided by Marian Blazes

Categories     Lunch     Side Dish     Breakfast     Brunch     Dinner

Time 1h30m

Yield 6

Number Of Ingredients 10

5 to 6 Yukon Gold or russet potatoes
1/4 cup vegetable or olive oil , divided
1 onion (finely chopped)
1 package Sazon Goya with achiote , or 1 teaspoon cumin and 1/2 teaspoon achiote powder
1 cup shredded white cheese such as queso fresco, mozzarella, or Monterey Jack
Salt, to taste
Freshly ground black pepper, to taste
1/4 to 1/2 cup all-purpose flour
For Serving:
Salsa de mani (peanut sauce)

Steps:

  • Gather the ingredients.
  • Put the potatoes in a steamer basket over a large pot filled 2/3 of the way to the top with water (make sure water isn't touching the bottom of the steamer basket).
  • Heat the water over medium heat until it is boiling, cover with a lid, and steam the potatoes until they are tender when pierced with a fork, 20 to 30 minutes, depending on the size of the potatoes. Check occasionally and refill the water level in the pot as needed.
  • Remove from the heat, cut each potato in half, and let them cool until they can be handled.
  • Heat 1 to 2 tablespoons of the oil in a medium skillet over medium heat. Add the chopped onion and cook until soft, 3 to 4 minutes.
  • Add the Goya seasoning and cook, stirring frequently, for several minutes more. Remove from the heat and set aside.
  • Peel the potatoes and press them into a ricer or mash them until smooth. Add the seasoned onion to the potatoes and mix well. Add the cheese and mix well.
  • Season the potato mixture with salt and pepper to taste. The potato mixture should be firm enough to shape pieces of it into balls, like dough. If the mixture is too wet and sticky, mix in some flour until it has the right consistency.
  • Shape the potato mixture into round patties, about 3 inches in diameter and about 1/2 inch thick.
  • Heat the remaining oil, or as much as needed, in a heavy skillet.
  • Cook the potato pancakes in batches over medium-low heat, about 3 minutes per side, until they are golden brown.
  • Keep the potato pancakes warm in the oven, about 200 F, until ready to serve.
  • Serve with salsa de mani and enjoy.

Nutrition Facts : Calories 389 kcal, Carbohydrate 54 g, Cholesterol 14 mg, Fiber 5 g, Protein 10 g, SaturatedFat 4 g, Sodium 351 mg, Sugar 5 g, Fat 15 g, ServingSize 6 servings, UnsaturatedFat 0 g

ECUADORAN POTATO CAKES WITH PEANUT SAUCE



Ecuadoran Potato Cakes with Peanut Sauce image

Provided by Melissa Roberts

Categories     Milk/Cream     Cheese     Potato     Tomato     Side     Fry     Vegetarian     Quick & Easy     Lunch     Peanut     Gourmet     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (side dish) servings

Number Of Ingredients 9

1 1/2 pound Yukon Gold potatoes
1 garlic clove, finely chopped
1/3 cup plus 1/2 cup finely chopped scallions, divided
6 tablespoons annatto oil , divided
1/2 teaspoon ground cumin
1 medium tomato, chopped
3/4 cup milk
1/2 cup crunchy peanut butter
6 ounces Münster cheese, coarsely grated (2 cups)

Steps:

  • Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold water in a medium pot, then stir in 1 teaspoon salt and simmer until very tender, about 18 minutes.
  • While potatoes simmer, cook garlic and 1/3 cup scallions in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until softened, about 2 minutes. Stir in cumin and 1/4 teaspoon pepper and cook, stirring, 1 minute. Add tomato and cook, stirring, 2 minutes. Add milk and bring to a bare simmer, then remove from heat and stir in peanut butter until combined well. Keep peanut sauce warm, covered, off heat.
  • Drain potatoes, then mash in a bowl.
  • Cook remaining 1/2 cup scallions with 1/4 teaspoon salt and 1/4 teaspoon pepper in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until scallions are softened, then stir into potatoes along with cheese. Form potato mixture into 8 balls and flatten each into a 3-inch patty.
  • Heat 1 tablespoon annatto oil in a 12-inch nonstick skillet over medium-high heat until hot, then fry cakes in 2 batches, turning over once, until crusty, about 6 minutes per batch. Add remaining tablespoon annatto oil for second batch.
  • Gently reheat peanut sauce, thinning to a creamy consistency with a little water if necessary. Season sauce with salt and serve with potato cakes.

ECUADOREAN POTATO CAKES (LLAPINGACHOS)



Ecuadorean Potato Cakes (Llapingachos) image

Make and share this Ecuadorean Potato Cakes (Llapingachos) recipe from Food.com.

Provided by KlynnPadilla

Categories     Potato

Time 45m

Yield 8 potato cakes, 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs yukon gold potatoes
1/2 cup finely chopped scallion
salt and pepper
4 tablespoons annatto oil, divided (recipe also posted)
6 ounces muenster cheese, coarsely grated (2 c)

Steps:

  • Peel potatoes and cut into 1-inch pieces. Cover with cold water in a medium pot, stir in 1 teaspoons salt and simmer until very tender, about 18 minutes.
  • Drain potatoes, then mash in a bowl.
  • Cook scallions with 1/4 teaspoons each salt and pepper in 2 tablespoons annatto oil over med. heat, stirring, until scallions are softened, then stir into potatoes along with cheese. Form mixture into 8 balls and flatten each into a 3-inch patty.
  • Heat 1 tablespoons annatto oil in a 12-inch nonstick skillet over med.-high until hot, then fry cakes in 2 batches, turning over once, until crusty, about 6 minute per batch. add remaining oil for second batch.

More about "ecuadorean potato cakes with peanut sauce llapingachos recipes"

LLAPINGACHOS OR ECUADORIAN STUFFED POTATO PATTIES
llapingachos-or-ecuadorian-stuffed-potato-patties image
Web En español. Llapingachos, also called yapingachos, are typically served as a side dish for many Ecuadorian main courses. Llapingachos also make a great breakfast or brunch dish, and can be served on their own as an …
From laylita.com
See details


LLAPINGACHOS RECIPE | ECUADORIAN POTATO CHEESE …
llapingachos-recipe-ecuadorian-potato-cheese image
Web 2021-07-27 Dredge all the sides of the potato cake in flour. Heat oil in a heavy cast-iron pan or a nonstick pan on medium heat. Gently slide in 3~4 pancakes into the hot oil and cook or until golden brown on one side. …
From cookshideout.com
See details


ECUADOREAN POTATO CAKES WITH PEANUT SAUCE (LLAPINGACHOS) RECIPE
Web 2021-01-09 Heat 1 tbs annato oil in a non stick pan over medium high, then fry cakes in two batches turning over once until crusty both sides (about 6 mins a side). Step 8 …
From recipezazz.com
Reviews 1
Calories 680 per serving
Servings 4
See details


ECUADOREAN POTATO CAKES WITH PEANUT SAUCE (LLAPINGACHOS) …
Web Feb 20, 2012 - Unlike the other recipes for this, the peanut sauce makes it very different. In this month's gourmet oct o8, haven't tried it yet but can't wait to. (there is a recipe for …
From pinterest.co.uk
See details


ECUADORIAN POTATO CAKES (LLAPINGACHOS) - TROPICAL CHEESE
Web Fill a large saucepan 3/4 full of water and heat to boil. Add potatoes. Reduce heat to low; simmer 15 minutes until potatoes are tender. Drain well. Mash potatoes. You should …
From tropicalcheese.com
See details


ECUADOREAN POTATO CAKES WITH PEANUT SAUCE (LLAPINGACHOS) …
Web Oct 20, 2016 - Unlike the other recipes for this, the peanut sauce makes it very different. In this month's gourmet oct o8, haven't tried it yet but can't wait to. (Pinterest. Today. …
From pinterest.com
See details


RECIPE FOR LLAPINGACHOS (YAPINGACHOS) - ECUADORIAN POTATO CAKES …
Web 4. Add onion and cook until soft (4-5 minutes). 5. Mix onions with mashed potatoes. Let the mixture cool for about 10 minutes. 6. Stir in cheese, season with a few pinches of salt …
From discover.hubpages.com
See details


LLAPINGACHOS-ECUADORIAN FILLED POTATO CAKES - SHE PAUSED 4 …
Web 2017-04-04 To make the sauce, bring the milk and onion to a boil, uncovered, in a small saucepan over medium heat. Lower the heat to medium-low and simmer the milk, …
From shepaused4thought.com
See details


LLAPINGACHOS CON SALSA DE MANI: VEGAN ECUADORIAN STUFFED POTATO …
Web 2020-03-23 This plant-based recipe for Ecuadorian Llapingachos con Salsa de Mani takes potato cakes and stuffs them with vegan cheese. The cakes are baked and …
From plants-rule.com
See details


ECUADORIAN FILLED POTATO CAKES WITH PEANUT SAUCE (LLAPINGACHOS) …
Web Ecuadorian filled potato cakes with peanut sauce (Llapingachos) from Smashed, Mashed, Boiled, and Baked...and Fried, Too!: A Celebration of Potatoes in 75 Irresistible …
From eatyourbooks.com
See details


ECUADOREAN POTATO CAKES WITH PEANUT SAUCE LLAPINGACHOS RECIPES
Web Steps: Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold water in a medium pot, then stir in 1 teaspoon salt and simmer until very tender, about 18 minutes.
From noterecipes.com
See details


ECUADOREAN POTATO CAKES WITH PEANUT SAUCE (LLAPINGACHOS) RECIPE
Web Unlike the other recipes for this, the peanut sauce makes it very different. In this month's gourmet oct o8, haven't tried it yet but can't wait to. Recipe Categories . Course. …
From recipezazz.com
See details


LLAPINGACHOS (ECUADOREAN POTATO CAKES WITH PEANUT SAUCE)
Web 1 1/2 lbs yukon gold potato (yellow fleshed) 2 garlic clove, finely chopped 1/3 cup scallion, plus extra 1/2 cup finely chopped 6 tablespoons annatto oil, divided 1/2 teaspoon ground …
From arecetas.com
See details


LLAPINGACHOS (ECUADOREAN POTATO CAKES WITH PEANUT …
Web LLAPINGACHOS (ECUADOREAN POTATO CAKES WITH PEANUT SAUCE). Alimento Base: Potatoes, Peel potatoes and cut into 1 inch pieces. Cover with cold water add salt …
From arecetas.com
See details


Related Search