Best 2 Ecuadorean Potato Cakes Llapingachos Recipes
**Empanadas de Viento:** A delightful treat made with a light and airy dough filled with a flavorful mixture of cheese, onions, and herbs. These empanadas are perfect for a quick snack or as an appetizer.
**Tortillas de Verde:** These savory tortillas are made with green plantains, giving them a unique flavor and texture. Typically filled with cheese and served with a spicy sauce, they are a popular street food in Ecuador.
**Llapingachos:** These potato cakes are a traditional Ecuadorian dish made with mashed potatoes, cheese, and spices. They are typically served with a fried egg, salsa, and avocado.
**Arroz con Pollo:** A classic Ecuadorian dish featuring rice cooked in a flavorful broth with chicken, vegetables, and spices. It's a hearty and comforting meal that is often served with a side of plantains or salad.
**Ceviche:** A refreshing seafood dish made with raw fish or shellfish marinated in a tangy citrus sauce. Ceviche is typically served with accompaniments such as onions, cilantro, and avocado.
**Encebollado:** A flavorful fish stew made with a tangy tomato-based broth, onions, and spices. It is often served with rice or bread and is a popular dish for lunch or dinner.
**Sopa de Pollo:** A comforting chicken soup made with a flavorful broth, chicken, vegetables, and herbs. It's a popular home-cooked meal in Ecuador and is often served with rice or noodles.
**Locro de Papa:** A hearty potato soup made with a flavorful broth, potatoes, vegetables, and spices. It is often served with a side of avocado or cheese and is a popular dish for lunch or dinner.
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.
ECUADOREAN POTATO CAKES (LLAPINGACHOS)
Make and share this Ecuadorean Potato Cakes (Llapingachos) recipe from Food.com.
Provided by KlynnPadilla
Categories Potato
Time 45m
Yield 8 potato cakes, 4 serving(s)
Number Of Ingredients 5
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.
Tips:
- Yukon Gold or russet potatoes are the best choices for making llapingachos, as they have a dense, starchy texture that holds together well.
- Be sure to boil the potatoes until they are very tender, so that they can be easily mashed.
- When mashing the potatoes, be sure to leave them slightly chunky, as this will give the llapingachos a more rustic texture.
- Season the mashed potatoes generously with salt, pepper, and garlic powder to taste.
- For a crispy exterior, pan-fry the llapingachos in a hot skillet with a little bit of oil.
- Serve the llapingachos hot, topped with your favorite Ecuadorian dishes, such as chorizo, eggs, and salsa.
Conclusion:
Llapingachos are a delicious and versatile Ecuadorian dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking with a variety of toppings and sauces. So next time you are looking for a new and exciting way to enjoy potatoes, give llapingachos a try!
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