Llapingachos (Ecuadorian stuffed potato patties)
Produces about 15 medium sized llapingachos
This delicious dish is very common in Ecuador. Llapingachos are potato patties stuffed with cheese, cooked on a hot griddle until crispy brown and served with various foods like fried eggs, tomatoes, onions, avocado slices and hot sauce. Six out of seven Downings both enjoy and recommend this dish.
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- 2 tbs oil
- ½ white onion chopped
- 1 tsp ground achiote
- 1 cup grated quesillo, mozzarella or any white melting cheese
- 5 large potatoes, 3 lbs more or less, diced
First. Boil the potatoes until soft.
Then. Heat the oil over medium high heat, add the onions and achiote, cook until the onions are soft, (5 minutes).
Then. Mash the potatoes, mix in the onion and salt to taste.
Then. Cover the potato dough and let it sit at room temperature for an hour.
Then. Make small quarter size balls with the potato dough.
Then. Make a hole in the middle of each ball and fill with the grated or crumbled cheese.
Then. Shape the dough into thick patties and let rest in the refrigerator for one hour.
Then. Cook the patties on a hot griddle until browned on each side, be careful when turning them as they will be flakey.
Enjoy. Serve with a fried egg, peanut sauce, tomato and onion, avocado slices or hot sauce.
Love, The Downing Family