Ecuadorian Cheesy Potato Patties Food

ECUADORIAN CHEESY POTATO PATTIES

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.

LLAPINGACHOS OR ECUADORIAN STUFFED POTATO PATTIES

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-POTATO CHEESE PATTIES(ECUADOR)

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.

LLAPINGACHOS ECUATORIANOS (ECUADOREAN POTATO-AND-CHEESE PATTIES)

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.

ECUADORAN POTATO CAKES WITH PEANUT SAUCE

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.