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
MAS LLAPINGACHOS POR FAVOR
My first venture into Ecuadoran cuisine. I was inspired to try an Ecuadoran dish by a recent trip a friend took the South American country. Instead of buying a bottle of achiote oil, in a small pan I stirred together one teaspoon of ground achiote and the corn oil. Warmed the mixture on low-medium heat, then set it aside five minutes to infuse. Allow me to digress at this point-my Pre-Emptive Strike of the Day: no, turmeric cannot be substituted for achiote/annatto, and no, saffron cannot be substituted for achiote/annatto. Finally, no, the achiote/annatto cannot be omitted. As I was saying, Mexican queso fresco replaces impossible to find Ecuadoran quesillo. From the little bit of research I've done online, typically, the llapingachos are served with a fried egg and a simple salad of lettuce, tomatoes, red onion, avocado and a sprinkle of lime juice. Two recipes for the price of one! Recipes found on ciaprochef.com. You can download a video tutorial of the recipe there. Note: lime juice was mysteriously missing from the original ingredients' list so I guessed the amount. Check out this menu: Menu #19852
Provided by COOKGIRl
Categories Potato
Time 35m
Yield 24 patties
Number Of Ingredients 14
Steps:
- Cooking the Potatoes: Place the potatoes in a medium pot with 2 quarts of water and 1 tablespoon salt and bring to a boil over medium high heat. Simmer until soft, about 30 minutes. Drain and mash, leaving the mixture slightly chunky.
- Mixing and Shaping: When the puree cools a bit, but is still warm to the touch, add the scallions, cheese, black pepper, and salt. Mix well. Divide the puree into 24 balls-about one heaping tablespoon of puree for each ball. Flatten the balls to form patties 1 ½-inch wide by ½-inch thick. Let cool for at least twenty minutes before cooking, otherwise they will stick to the pan and fall apart.
- Cooking: When the patties are cool and firm to the touch, heat a 10-inch nonstick skillet. Add 1 ounce achiote oil and 10 - 12 patties. Cook for 3 minutes at low heat to form a crust. With a narrow spatula, flip the patties over and brown them on the other side on medium heat for three minutes. Repeat the process with rest of the llapingachos.
- Red Onion Relish: Place onions in a medium bowl with the lime juice. Allow to rest for 5 minutes. Stir in the tomatoes, hot peppers, and cilantro. Season with salt to taste. Serve at room temperature.
- Serve llapingachos hot with a dollop of red onion relish.
- Note: Servings are estimated as an appetizer.
Nutrition Facts : Calories 53.7, Fat 2.4, SaturatedFat 0.3, Sodium 439.5, Carbohydrate 7.7, Fiber 1.1, Sugar 1, Protein 1
¡MAS LLAPINGACHOS POR FAVOR!
My first venture into Latin American cuisine. Inspired by a trip a friend made in 2008 to Ecuador. Ground achiote powder & cooking oil replaced store bought achiote oil. Please note that turmeric or saffron cannot replace achiote. Their flavors are completely different. It is what gives the potato cakes their distinctive flavor....
Provided by C G
Categories Vegetable Appetizers
Number Of Ingredients 16
Steps:
- 1. Make the ACHIOTE OIL: Place the (corn) oil and 1 teaspoon of ground achiote in a saucepan. Use a fork to whisk together then gently heat the mixture on medium-low heat until warm. Set aside 5-10 minutes to infuse.
- 2. COOKING THE POTATOES: Place the potatoes in a medium pot with 2 quarts of water and 1 tablespoon salt and bring to a boil over medium high heat. Simmer until soft, about 30 minutes. Drain and mash, leaving the mixture slightly chunky.
- 3. MIXING AND SHAPING: When the puree cools a bit, but is still warm to the touch, add the scallions, cheese, black pepper, and salt. Mix well. Divide the puree into 24 balls-about one heaping tablespoon of puree for each ball. Flatten the balls to form patties 1 ½-inch wide by ½-inch thick. *Let cool for at least twenty minutes before cooking, otherwise they will stick to the pan and fall apart.*
- 4. COOKING THE LLAPINGACHOS: When the patties are cool and firm to the touch, heat a 10-inch nonstick skillet. Add 1 ounce achiote oil and about 10 patties but do not crowd. Cook for 3 minutes at low heat to form a crust. With a narrow spatula, flip the patties over and brown them on the other side on medium heat for three minutes. Repeat the process with rest of the llapingachos.
- 5. RED ONION RELISH: Place onions in a medium bowl with the lime juice. Allow to rest for 5 minutes. Stir in the tomatoes, hot peppers, and cilantro. Season with salt to taste. Serve at room temperature.
- 6. Serve llapingachos hot with a dollop of red onion relish. Note: Servings are estimated as an appetizer.
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