Ecuadorean Potato Cakes Llapingachos Best Recipes

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ECUADOREAN POTATO CAKES (LLAPINGACHOS)

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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

Ingredients:

  • 1 1/2 lbs yukon gold potatoes
  • 1/2 cup finely chopped scallion
  • salt and pepper
  • 4 tablespoons annatto oil, divided (recipe also posted)
  • 6 ounces muenster cheese, coarsely grated (2 c)

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.

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