Llapingachos Ecuadorean Potato Pancakes With Cheese Sauce Recipes

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)

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.

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.