Llapingachos (Ecuadorian Potato Patties)
Llapingachos: Ecuadorian cheese-stuffed potato patties browned on a griddle and served with peanut sauce, fried egg, chorizo, avocado and pickled onion.
Ingredients
For the patties
- 3 lb yellow potatoes (Yukon gold) peeled
- 2 tbsp butter or lard
- 1 white onion finely chopped
- 1 tsp ground annatto (achiote)
- 1 cup queso fresco or mozzarella crumbled
- salt to taste
For the peanut sauce
- 1 tbsp vegetable oil
- 1/2 white onion chopped
- 1 clove garlic crushed
- 1/2 tsp ground annatto
- 1/2 cup unsalted roasted peanuts ground, or natural peanut butter
- 1 cup milk
To serve
- 6 fried eggs
- 6 chorizos browned
- 1 avocado sliced
- red onion and tomato salad with lime and salt
Instructions
- Boil the potatoes in salted water until soft. Drain well and mash while hot until smooth.
- Sauté the butter, onion and annatto for 3 minutes and mix into the mashed potato. Season with salt and let it cool a little.
- Take golf-ball-size portions, make a hole, fill with cheese and close. Flatten into patties about 3/4 inch thick.
- Refrigerate the patties for 30 minutes so they hold their shape.
- For the sauce, sauté the onion, garlic and annatto in the oil for 3 minutes. Add the peanuts and milk and cook 8 to 10 minutes, stirring, until thick.
- Brown the patties in a lightly oiled skillet or griddle over medium heat, 3 to 4 minutes per side.
- Serve with peanut sauce, fried egg, chorizo, avocado and the onion and tomato salad.