This dish from Ecuador called Llapingachos are potato patties stuffed with cheese. They are served with a peanut sauce called Salsa de Mani, and an amazing hot sauce called aji criollo. This dish is also served with the tomato and onion curtido (that recipe can be found with the fish soup recipe). Additionally, it is typically served with some chorizo or grilled sausage plus a fried egg and avocado slices. This is delicious as a meal for breakfast lunch or dinner. Enjoy!
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Ecuador Llapingachos (Stuffed Potato Patties
- For the llapingachos:
- 3 large russet potatoes peeled and cut into small pieces
- 1 Tablespoon sunflower oil
- 1/4 cup white onion finely chopped
- 1 teaspoon ground achiote
- 1/2 cup grated quesillo cheese mozzarella can be substituted
- salt to taste
- For the Salsa de mani Peanut sauce
- 1/2 cup peanut butter natural unsweetened
- 3/4 cup milk
- 1/4 cup plus 1 more tablespoon white onion, diced finely
- 1/2 teaspoon cumin
- 1/2 teaspoon achiote
- 1 Tablespoon peanut oil
- 1/2 Tablespoon cilantro chopped finely
- salt to taste
- For the Aji Criollo
- 4 aji's or hot peppers I used jalapenos
- 1/2 bunch cilantro
- 1/2 cup water
- 3 garlic cloves
- Juice of 1/2 lime or lemon
- 3 Tablespoons white onion chopped
For the llapingachos
Boil the potatoes until tender
Heat the oil over medium heat add the onion, and achiote, cook until the onions are soft, about 7 minutes.
Drain the potatoes and mash them, mix in the onion and achiote mixture and add salt to taste.
cover the dough and let sit at room temperature for about an hour.
Make small balls with the dough about the size of a golf ball.
Make an indentation in the middle of each ball and fill with the cheese about a tablespoon.
Shape the dough into thick patties and let rest in the refrigerator about 1 hour.
On a hot griddle sprayed with a little oil, cook until browned on each side.
Serve with a fried egg, chorizo or grilled sausage, peanut sauce, tomato curtido, avocado slices and hot sauce.
For the Peanut sauce:
Mix the peanut butter and 1/2 cup of milk until the peanut butter is dissolved.
Heat the oil in a pan and add the onion, achiote, cumin and salt. Cook until the onions are soft about 7 minutes.
Add the peanut butter and milk mixture as well as the remaining milk.
Combine well and simmer for 10 minutes
Add the additonal chopped onion and cilantro.
Serve warm over the llapingachos.
For the Aji Criollo (hot sauce)
Combine all the ingredients except the onions into a blender or food processor
Add in the chopped onions and add salt to taste.
Serve on the side of the llapingachos.