ECUADOREAN POTATO CAKES WITH PEANUT SAUCE (LLAPINGACHOS)
Unlike the other recipes for this, the peanut sauce makes it very different. In this month's gourmet oct o8, haven't tried it yet but can't wait to. (there is a recipe for annato oil on zaar too)
Provided by MarraMamba
Categories Lunch/Snacks
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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Bahadar Khan
[email protected]These potato cakes are a great way to use up leftover mashed potatoes. They are also a great way to get your kids to eat their vegetables.
Sadia Ikhlaq
[email protected]I've never had potato cakes before, but these were delicious. I will definitely be making them again.
Keanan Savage
[email protected]These potato cakes are a bit time-consuming to make, but they are worth it. They are crispy, creamy, and flavorful.
Adil Jawad
[email protected]I'm not a big fan of peanut sauce, so I used a different sauce. The potato cakes were still delicious.
R and L A
[email protected]These potato cakes are a fun and easy way to get your kids to eat their vegetables.
Just gold
[email protected]I've made these potato cakes several times and they are always a hit. They are a great way to change up your usual potato side dish.
Jim Jone
[email protected]These potato cakes are a great appetizer or side dish. They are easy to make and always a crowd-pleaser.
Rj Mccoy
[email protected]I made these potato cakes for breakfast and they were delicious! I served them with eggs and bacon.
moureen wachuka
[email protected]These potato cakes are a great way to use up leftover mashed potatoes.
Tanina Wilson
[email protected]I love the combination of flavors in these potato cakes. The peanut sauce is the perfect complement to the crispy potatoes.
Mr Oranje
[email protected]These potato cakes are the perfect comfort food. They are crispy, creamy, and flavorful.
Donte Williams
[email protected]I made these potato cakes for a party and they were a big hit! Everyone loved them.
Shaka Kaneda Hacker
[email protected]These potato cakes were easy to make and very tasty. I served them with sour cream and salsa.
Waqar Ali Mallah
[email protected]The peanut sauce was a bit bland for my taste. I would add some more spices next time.
ROSIE'S POSIE
[email protected]These potato cakes were a bit too dry for my taste. I think I would add more liquid to the potato mixture next time.
Kim Yoon
[email protected]This is a great recipe for a quick and easy weeknight meal. The potato cakes are crispy and the peanut sauce is delicious.
Bulama Kan Tubo
[email protected]Loved the crispy exterior and creamy interior of these potato cakes. The peanut sauce was also very flavorful.
Kaloni Morris
[email protected]So easy to make and so delicious! I used a food processor to make the potato mixture and it worked perfectly.
Zara
[email protected]These potato cakes were a hit! The peanut sauce was the perfect complement to the crispy potatoes. I will definitely be making these again.