Llapingachos Ecuadorean Potato Pancakes Food

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 (ECUADOREAN POTATO PANCAKES WITH CHEESE SAUCE)

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.

ECUADOREAN POTATO CAKES WITH PEANUT SAUCE (LLAPINGACHOS)

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)

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.