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Ecuador Llapingachos (Stuffed Potato Patties

Course Main Dish
Cuisine Ecuador
Prep Time 2 hours 30 minutes
Cook Time 40 minutes
Total Time 3 hours 10 minutes
Servings 4
Author International Cuisine

Ingredients

  • 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

Instructions

  • 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.