Best 5 Ecuadorean Potato Cakes With Peanut Sauce Llapingachos Recipes

ECUADOREAN POTATO CAKES (LLAPINGACHOS)

Steps:

• Peel potatoes and cut into 1-inch pieces. Cover with cold water in a medium pot, stir in 1 teaspoons salt and simmer until very tender, about 18 minutes.
• Drain potatoes, then mash in a bowl.
• Cook scallions with 1/4 teaspoons each salt and pepper in 2 tablespoons annatto oil over med. heat, stirring, until scallions are softened, then stir into potatoes along with cheese. Form mixture into 8 balls and flatten each into a 3-inch patty.
• Heat 1 tablespoons annatto oil in a 12-inch nonstick skillet over med.-high until hot, then fry cakes in 2 batches, turning over once, until crusty, about 6 minute per batch. add remaining oil for second batch.

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.

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.

ECUADORAN POTATO CAKES WITH PEANUT SAUCE

Steps:

• Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold water in a medium pot, then stir in 1 teaspoon salt and simmer until very tender, about 18 minutes.
• While potatoes simmer, cook garlic and 1/3 cup scallions in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until softened, about 2 minutes. Stir in cumin and 1/4 teaspoon pepper and cook, stirring, 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 combined well. Keep peanut sauce warm, covered, off heat.
• Drain potatoes, then mash in a bowl.
• Cook remaining 1/2 cup scallions with 1/4 teaspoon salt and 1/4 teaspoon pepper in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until scallions are softened, then stir into potatoes along with cheese. Form potato mixture into 8 balls and flatten each into a 3-inch patty.
• Heat 1 tablespoon annatto oil in a 12-inch nonstick skillet over medium-high heat until hot, then fry cakes in 2 batches, turning over once, until crusty, about 6 minutes per batch. Add remaining tablespoon annatto oil for second batch.
• Gently reheat peanut sauce, thinning to a creamy consistency with a little water if necessary. Season sauce with salt and serve with potato cakes.

ECUADORIAN CHEESY POTATO PATTIES

Steps:

• Bring 2 quarts water to boil in large saucepan. Add potatoes; cook 20 min. or until potatoes are tender; drain. Place in large bowl; mash until smooth.
• Heat 2 Tbsp. of the oil in medium skillet on medium heat. Add onions and 1 tsp. of the paprika; cook and stir until onions are tender. Stir into the mashed potatoes; cool. Stir in cheese. Shape evenly into 6 (1-inch-thick) patties.
• Mix remaining 2 Tbsp. oil and 1 tsp. paprika until well blended. Heat large nonstick skillet, griddle or cast iron skillet on medium heat. Brush a little of the oil mixture onto bottom of pan. Add patties; cook 3 minutes or until bottom is crisp and golden brown. Brush tops of patties with remaining oil mixture; turn over. Cook an additional 3 minutes or until crisp and golden brown on both sides. Serve each patty topped with 2 Tbsp. of the Peanut Sauce.