LLAPINGACHOS OR ECUADORIAN STUFFED POTATO PATTIES
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
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)
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
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
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 (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
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)
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
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)
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
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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LLAPINGACHOS: ECUADORIAN CHEESE AND POTATO PATTIES
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5/5 (2)Total Time 1 hr 15 minsCategory BreakfastCalories 462 per serving
- Place potatoes and 2 teaspoons of salt in a large pot and fill with water to cover potatoes. Bring to a boil, reduce to a simmer, and cook for 20 minutes or until tender. Drain and mash with a potato masher. Set aside until cool.
- Add cheese, green onions, 2 teaspoons salt and 1/2 teaspoon pepper to potatoes, stirring well to combine. Scoop up about 1/2 cup of the mixture and form it into a patty that’s about 3 inches in diameter and 1/2 inch thick. Set it on a baking sheet. Repeat with remaining mixture. You should get about 10 patties. Cover and refrigerate patties until firm – for at least 1/2 hour. (note: you can make them ahead up to this point and keep them in the fridge overnight, if you like)
- While the potatoes are chilling make the salad. In a small bowl whisk oil, lime juice, garlic, a pinch of salt and a few grinds of black pepper. Place tomatoes, avocado, onion and lettuce (if using) in a bowl. Toss gently with dressing.
- Heat a large cast iron or non-stick skillet over medium heat. Add a tablespoon of oil to the pan and swirl to coat. Cook patties in two batches. Let them to brown on one side for 4-5 minutes, then turn and brown on the other side for 3-4 minutes.
LLAPINGACHOS ECUATORIANOS RECIPE | MYRECIPES
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- 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.
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