Llapingachos Potato Cheese Pattiesecuador Recipes

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LLAPINGACHOS OR ECUADORIAN STUFFED POTATO PATTIES



Llapingachos or Ecuadorian stuffed potato patties image

Llapingachos are potato patties or pancakes stuffed with cheese, cooked on a hot griddle until crispy brown and served with peanut sauce, fried egg, tomato and onion curtido, avocado slices and hot sauce.

Provided by Layla Pujol

Categories     Appetizer     Breakfast     Brunch     Side Dish

Time 2h

Number Of Ingredients 12

5 large Russet potatoes (about 3 lbs, peeled and cut in chunks)
2 tbs sunflower or avocado oil
½ cup finely chopped white onion
2 tsp ground achiote
1 cup grated quesillo or mozzarella cheese
Salt to taste
Salsa de mani or peanut sauce
Tomato and onion curtido
Avocado slices and lettuce leaves
Fried eggs
Grilled or fried chorizo or sausages
Hot sauce or aji criollo

Steps:

  • Boil the potatoes until soft.
  • Heat the oil over medium high heat to make a refrito, add the onions and achiote, cook until the onions are soft, about 5 minutes.
  • Mash the potatoes, mix in the onion refrito and salt to taste.
  • Cover the potato dough and let it sit at room temperature for about an hour.
  • Make small golf size balls with the potato dough.
  • Make a hole in the middle of each ball and fill with the grated or crumbled cheese.
  • Shape the dough into thick patties and let rest in the refrigerator for about ½ to 1 hour.
  • Cook the patties on a hot griddle until browned on each side, be careful when turning them as they will be very delicate.
  • Serve with a fried egg, peanut sauce, tomato and onion curtido, avocado slices and hot sauce.

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

ECUADORIAN CHEESY POTATO PATTIES



Ecuadorian Cheesy Potato Patties image

Try Ecuadorian Cheesy Potato Patties for dinner. Some call Ecuadorian Cheesy Potato Patties, llapingachos. Your family will call them delicious.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 6 servings, 1 patty each

Number Of Ingredients 6

1 lb. potatoes, peeled, quartered
1/4 cup oil, divided
2 tsp. paprika or annatto seasoning, divided
1/4 cup chopped onion
1 cup KRAFT Shredded Mozzarella Cheese
1/2 recipe Easy Peanut Sauce

Steps:

  • Bring 2 quarts water to boil in large saucepan. Add potatoes; cook 20 min. or until potatoes are tender; drain. Place in large bowl; mash until smooth.
  • Heat 2 Tbsp. of the oil in medium skillet on medium heat. Add onions and 1 tsp. of the paprika; cook and stir until onions are tender. Stir into the mashed potatoes; cool. Stir in cheese. Shape evenly into 6 (1-inch-thick) patties.
  • Mix remaining 2 Tbsp. oil and 1 tsp. paprika until well blended. Heat large nonstick skillet, griddle or cast iron skillet on medium heat. Brush a little of the oil mixture onto bottom of pan. Add patties; cook 3 minutes or until bottom is crisp and golden brown. Brush tops of patties with remaining oil mixture; turn over. Cook an additional 3 minutes or until crisp and golden brown on both sides. Serve each patty topped with 2 Tbsp. of the Peanut Sauce.

Nutrition Facts : Calories 310, Fat 22 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g

LLAPINGACHOS-POTATO CHEESE PATTIES(ECUADOR)



Llapingachos-Potato Cheese Patties(Ecuador) image

Llapingachos (yah-peen-GAH-chos) are a popular side dish in the highlands of Ecuador. They are often served with fried eggs and a simple salad of lettuce, tomato and avocado. Sometimes sausages and a side of rice are added to make a full and typically Ecuadorian meal.

Provided by Sharon123

Categories     Potato

Time 1h25m

Yield 4-6

Number Of Ingredients 10

2 lbs russet potatoes, peeled
1 cup white cheese, shredded (see variations)
6 scallions, chopped finely
salt, to taste
2 teaspoons achiote powder
1/4 cup oil
1 1/2 cups milk (you can use non dairy milk)
1/4 cup onion, thinly sliced
1/3 cup natural-style peanut butter
salt, to taste

Steps:

  • Place the potatoes in a large saucepan, cover with salted water and bring to a boil, uncovered, over medium-high heat. Cook the potatoes until a knife pierces them easily. Drain the potatoes and set them aside to steam dry for 3 to 4 minutes.
  • Mash the potatoes until smooth or put them through a ricer. Season to taste with salt. When cool enough, form 1/3 cup portions of the mashed potatoes into balls and set on a baking sheet. Chill for at least 20 minutes; this will make the patties much easier to handle.
  • While the potatoes are chilling, start your maní sauce. Simmer the milk and sliced onion in a small saucepan for about 10 minutes. Do not boil. Strain the onions from the milk and discard. Whisk the peanut butter into the warm milk and season to taste with salt. Bring to a boil, reduce heat to low and simmer until thickened, 4 to 5 minutes. The sauce should be the consistency of heavy cream. Add a little more milk or peanut butter as needed. Set aside.
  • Remove potatoes from the refrigerator. Mix the cheese and scallions together and stuff each ball with about 1 tablespoon of the mixture. Flatten the balls with your hands to form patties.
  • Heat the oil in a skillet over medium heat. Sauté the patties, a few at a time, until browned on each side. Remove to a warm oven until all patties have been sautéed. Serve topped with the salsa de maní.
  • Llapingachos Variations:.
  • •Coloring: The achiote powder gives the patties an orange color. If you don't have achiote, add a teaspoon or two of paprika. Or just leave it out altogether.
  • •Cheese: Ecuadorans typically use a young white cheese called queso blanco for stuffing llapingachos, but you can use Monterey jack or mozzarella.
  • •Use finely minced white onion instead of scallions.
  • •Mix the cheese and scallions in with the potatoes instead of stuffing them.
  • •Add a little cayenne pepper or hot pepper sauce to the to the peanut sauce if you'd like some heat. Or add a little ground cumin for extra flavor.

Nutrition Facts : Calories 491.3, Fat 28.1, SaturatedFat 6.1, Cholesterol 12.8, Sodium 66.1, Carbohydrate 50.7, Fiber 7, Sugar 4.7, Protein 13.5

LLAPINGACHOS ECUATORIANOS (ECUADOREAN POTATO-AND-CHEESE PATTIES)



Llapingachos Ecuatorianos (Ecuadorean Potato-And-Cheese Patties) image

Make and share this Llapingachos Ecuatorianos (Ecuadorean Potato-And-Cheese Patties) recipe from Food.com.

Provided by lazyme

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 teaspoons kosher salt
2 medium peeled baking potatoes, quartered (about 1 1/4 pounds)
6 tablespoons shredded queso fresco or 6 tablespoons monterey jack cheese
2 tablespoons minced green onions
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil
3/4 cup diced tomato
1/2 cup julienne-cut red onion

Steps:

  • Place 1 1/2 teaspoons salt and potatoes in a saucepan, and cover with water.
  • Bring to a boil; reduce heat, and simmer 15 minutes or until tender.
  • Drain, and mash with a potato masher until smooth.
  • Cool.
  • Add cheese, green onions, 1/4 teaspoon salt, and pepper to potato mixture, stirring well.
  • Divide potato mixture into 6 balls (about 1/2 cup per ball).
  • Flatten balls into 1/2-inch-thick patties (about 3-inch diameter).
  • Place on a baking sheet; cover and refrigerate 20 minutes or until firm.
  • Heat oil in a large nonstick skillet over medium heat.
  • Place potato-and-cheese patties in pan; cook 5 minutes or until bottoms are browned.
  • Turn patties; cook 3 minutes.
  • Top patties with tomato and red onion.

LLAPINGACHOS (ECUADOREAN POTATO PANCAKES WITH CHEESE SAUCE)



Llapingachos (Ecuadorean Potato Pancakes With Cheese Sauce) image

A delightful specialty from Equador's highlands, found in a book of "Inca country" recipes. Perfect comfort food! Makes an extremely satisfying meal with a good avocado salad...I guarantee you won't miss meat, and I'm a die-hard carnivore myself. (Just as good with low-fat cream cheese, btw.)

Provided by Norse

Categories     Potato

Time 5h

Yield 4 serving(s)

Number Of Ingredients 14

1 kg potato
1/2 teaspoon ground annatto seed or 1/2 teaspoon turmeric
1 medium onion, very finely chopped or grated
120 g shredded mozzarella cheese
salt
vegetable oil (for frying)
100 ml red onions, finely chopped
3 teaspoons salt
1 teaspoon lemon juice
1/2 teaspoon sugar
500 g cream cheese
200 ml milk
1 ripe peeled tomatoes
2 hardboiled egg

Steps:

  • Peel and dice potatoes.
  • Boil in salted water until very tender.
  • Save ½ deciliter (about 1/4 cup) of the boiling water.
  • Mash potatoes evenly and add boiling water, turmeric/annatto and chopped onion.
  • Salt to taste.
  • Cover with a tea towel and leave in a warm place for at least three hours.
  • Prepare cheese sauce while mash is resting.
  • CHEESE SAUCE: Mix chopped red onion well with salt and leave for 20 minutes.
  • Rinse onion in cold water, then add lemon juice and sugar.
  • Chop tomato and eggs finely.
  • Put cream cheese in a pot, and add milk until the sauce is like thin mayonnaise.
  • Heat slowly.
  • Stir in tomato, eggs and onion, plus salt and pepper to taste--I add a little extra lemon juice as well to take some of the"heaviness" out of the sauce.
  • Serve at room temperature or warm, not hot.
  • While sauce is cooling, add mozzarella to potato mix.
  • Roll the"dough" into small balls by hand, wetting your hands a little between each.
  • Flatten balls into patties approximately.
  • 1 cm thick and 6 cm in diameter.
  • Brush pan with oil (not too much) and fry at medium heat until crisp and golden.
  • Brush upside of each pancake with oil before flipping the cakes VERY GENTLY.
  • Don't undercook, or they'll fall apart.
  • Serve hot and fresh with cheese sauce and a salad.

Nutrition Facts : Calories 810.5, Fat 54.7, SaturatedFat 33.3, Cholesterol 261.3, Sodium 2371.3, Carbohydrate 56.5, Fiber 6.5, Sugar 6, Protein 26.2

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