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
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
ECUADOREAN POTATO CAKES WITH PEANUT SAUCE (LLAPINGACHOS)
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
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.
ECUADOREAN POTATO CAKES (LLAPINGACHOS)
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
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.
LLAPINGACHOS - POTATO CAKES FILLED WITH CHEESE
Llapingachos are potato patties filled with cheese, then sauteed to a golden brown for an appetizer or snack in Ecuador. If your not in a hurry they will fry better if the patties are chilled for about 45 mins before frying. When fried warm they will be ok but will sloppier and not hold together quite as well
Provided by Annacia
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- ENGLISH:.
- Boil the potatoes and mash, or use leftover mashed potatoes.
- Saute the onion in oil until very soft, mix the cooked onions and the egg yolk in with potatoes,.
- Shape the potato mixture into equal sized balls.
- Poke a hole in each ball and stuff with the cheese, then seal the hole. Flatten into patties.
- They work better when chilled before sauteing in oil until nicely browned.
- Note:.
- The cheese may also be mixed in with the potato and onion mixture before the patties are made.
- SPANISH:.
- Haga un refrito con la cebolla y el aceite.
- Haga hervir las papas con sal y cuando esten suaves aplstelas hasta formar un pure Agrege a la papa el refrito y con estas haga bolitas.
- Haga un hueco en las bolitas y en el meta el queso, cierrelos hasta que tomen la forma de unas gruesas tortillas.
- Pongalos en un sarten hasta que doren.
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