LLAPINGACHOS (POTATO CAKES STUFFED WITH CHEESE)
Llapingachos are popular in the highlands of Equador. Potato patties filled with cheese and fried to a golden brown. YUM. They can be used as an appetizer, a snack or as a side dish. They are often served with fried eggs and a simple salad of lettuce, tomato and avocado. Sometimes sausages and a side of rice are added to make a full and typically Ecuadorian meal. Found on the internet and posted for ZWT 7 Note: Do NOT deep fry these! They will fall apart - the instructions are for pan frying.
Provided by K9 Owned
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Boil the potatoes and mash (You may also use leftover mashed potatoes made without milk and butter).
- Sautee onion in oil until soft, remove from pan and add to mashed potatoes.
- When the potaotoes have cooled down beat the egg yolk and mix in to the potatoes.
- Add salt and pepper to taste.
- Form into equal sized balls and poke a hole in the middle of each ball stuffing each hole with cheese. Seal.
- Flatten each ball in to patties and chill for 30 minutes (This makes them less likely to spread when frying).
- Add oil to a medium hot frying pan and sautee until golden and crispy outside and heated thoughout.
- note: You can also just mix the shredded cheese in to the potato mixture but I like the gooey 'surprise' in the middle.
- Queso Blanco is the traditional cheese used but Monteray Jack or mozzarella may be substituted.
- Prep time does not include chilling time.
- Cooking time will depend on the size of your pan and number of batches being made. 5 minutes per side seems to do the job.
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Scp Patel
[email protected]I can't wait to try this recipe! It looks so delicious.
Alamin Parves
[email protected]These llapingachos are perfect for a quick and easy weeknight meal.
vincent nyamai
[email protected]I'm glad I tried this recipe. It's a great way to use up leftover potatoes.
md Rakib mall
[email protected]These llapingachos were a waste of time and ingredients. I won't be making them again.
Luis Huerta
[email protected]I'm not sure what I did wrong, but my llapingachos fell apart when I tried to flip them.
Basim Noob
[email protected]I followed the recipe exactly, but my llapingachos didn't turn out crispy. They were more like mashed potatoes.
Jidan aihamed Nahid
[email protected]These llapingachos were really bland. I had to add a lot of salt and pepper to make them taste good.
Maneesha Charuni
[email protected]I had a hard time finding queso fresco, so I used mozzarella instead. It turned out fine, but I think the queso fresco would have been better.
Benjamin Sarpong
[email protected]These llapingachos were a little bit too greasy for my taste, but they were still good.
Philip Smit
[email protected]Yum!
Jessie1488hayes
[email protected]These were so good! I made them for a party and everyone loved them. The cheese filling was especially delicious.
Mamita Maharjan
[email protected]I love that this recipe uses simple ingredients that I already had on hand. The llapingachos were crispy and cheesy, and they were a big hit with my family.
Shreya Upreti
[email protected]These llapingachos were easy to make and turned out great! I used a sharp cheddar cheese and they were so delicious. I will definitely be making these again.
Aryan Ali
[email protected]I'm not usually a fan of potato cakes, but these were amazing! The cheese filling was so flavorful and the potatoes were cooked perfectly. I'll definitely be making these again soon.
Hamidali lali789
[email protected]These llapingachos were a hit at my dinner party! The combination of the crispy potato cakes and the gooey cheese filling was irresistible. I'll definitely be making these again.