My Recipebook on the net

Recipe created by: SOFTWAREJAG.COM
Recipe created: 04/14/2013
Origin country:
ECUADOR

Category:
APPETIZERS

Recipe name:0000000038
LLAPINGACHOS OR STUFFED POTATO PATTIES

Picture:
llapingachosorstuffedpotatopatties.jpg



Ingredients:
- 5 large Russet potatoes, peeled and cut in chunks
- 2 tbs sunflower oil
- ½ cup finely chopped white onion
- 2 tsp ground achiote
- 1 cup grated Mozzarella or Fontina cheese
- Salt to taste



Yields / Serves:
12

Preparation time (min):


Approximate cost:
0.00

Recommended drink:


Rating:
4

Difficulty:
3

Preparation:




Paso #1

Llapingachos are an Ecuadorian dish of potato patties or thick pancakes stuffed with cheese and cooked on a hot griddle until crispy brown. Llapingachos are typically served as a side dish for many Ecuadorian main courses; however llapingachos also make a great breakfast or brunch dish, and can be served on their own as an appetizer or even as a full meal accompanied by a tasty peanut sauce, fried egg, sausage, pickled onion and tomato salad, some lettuce, avocado slices and hot sauce.






Paso #2

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.







Paso #3

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.







Paso #4

Make small golf size balls with the potato dough.







Paso #5

Make a hole in the middle of each ball and fill with the grated or crumbled cheese.







Paso #6

Shape the dough into thick patties and let rest in the refrigerator for about ½ to 1 hour.







Paso #7

Cook the patties on a hot griddle until browned on each side, be careful when turning them as they will be very delicate.







Paso #8

Serve with a fried egg, peanut sauce, tomato and onion curtido, avocado slices and hot sauce.