Llapingachos Potato Cakes Stuffed With Cheese Food

LLAPINGACHOS (POTATO CAKES STUFFED WITH CHEESE)

Steps:

• Boil the potatoes and mash (You may also use leftover mashed potatoes made without milk and butter).
• Sautee onion in oil until soft, remove from pan and add to mashed potatoes.
• When the potaotoes have cooled down beat the egg yolk and mix in to the potatoes.
• Add salt and pepper to taste.
• Form into equal sized balls and poke a hole in the middle of each ball stuffing each hole with cheese. Seal.
• Flatten each ball in to patties and chill for 30 minutes (This makes them less likely to spread when frying).
• Add oil to a medium hot frying pan and sautee until golden and crispy outside and heated thoughout.
• note: You can also just mix the shredded cheese in to the potato mixture but I like the gooey 'surprise' in the middle.
• Queso Blanco is the traditional cheese used but Monteray Jack or mozzarella may be substituted.
• Prep time does not include chilling time.
• Cooking time will depend on the size of your pan and number of batches being made. 5 minutes per side seems to do the job.

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

Steps:

• Boil the potatoes (with the skin) until they are tender.
• While the potatoes are cooking, heat the oil in a pan over medium-high heat to make a refrito.
• Add the scallions and achiote, mix well and sauté until scallions are tender, about 5 minutes.
• Drain the potatoes and peel them.
• In a large salad bowl, mash the potatoes with a potato masher, then add the onion refrito.
• Season with salt.
• Cover the dough and let stand at room temperature for 1h30.
• Mix the dough well.
• Form small balls the size of a golf ball.
• Make a hole in the middle of each ball and fill it with grated cheese.
• After stuffing them with cheese, shape each ball into thick patties and let them rest in the refrigerator for 1 hour.
• Using a brush, lightly grease a hot griddle or pan and cook the patties on both sides until they are golden brown, taking care to turn gently as they can be fragile.
• Serve hot with fried egg, peanut sauce, curtido, avocado slices and hot sauce.

LLAPINGACHOS - POTATO CAKES FILLED WITH CHEESE

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.

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.