Llapingachos (Cheesy potato cakes)
This mountain dish from Ecuador can be served as a first course or as an accompaniment. These are very moorish!
Llapingachos (Cheesy potato cakes) | |
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Llapingachos, served with tuna | |
Servings: | Serves 6 |
Calories per serving: | 398 |
Ready in: | 1 hour |
Prep. time: | 30 minutes |
Cook time: | 30 minutes |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 23rd October 2012 |
Best recipe reviewEven better than cheesy chip 5/5 Much better IMHO |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 900g potatoes, peeled and sliced
- Salt
- 60g butter
- 2 medium onions, finely chopped
- 225g Cheddar cheese, grated
- Yellow cornmeal for dusting
- Oil, butter or annatto oil, for frying
Method
- Boil the potatoes in salted water until soft.
- Drain and mash.
- Heat the butter and sauté the onions.
- Add the onions to the mashed potatoes and mix well.
- Shape the potatoes into 12 balls.
- Divide the cheese into 12 parts and stuff each of the potato balls with the cheese, flattening them as you do so into cakes or patties about 2.5cm thick.
- Roll them in a plate of yellow cornmeal
- Chill in the refrigerator for about 15 minutes.
- In enough butter or oil to cover the bottom of a frying pan, sauté the potato cakes until they are golden brown on both sides.
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Llapingachos, fried
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Llapingachos, rolled in yellow cornmeal, ready to fry
They are this colour because I fried off the onions in oil coloured with annatto powder
Serving suggestions
Serve as a first course with lettuce and slices of avocado and tomato.
Serve as part of a main course with fried slices of fish such as bass with rice and salad.
Variations
The cheese can be mixed with the mashed potatoes rather than used as a stuffing.
Chef's notes
If you don't have annatto oil you can always blend a big pinch of annatto seeds and add the powder to the oil before frying. It certainly gives them a nice colour.
I rolled mine in a little yellow cornmeal because I love the finish it gives to fried potatoes. Annatto seeds are used as colouring cheeses such as Cheddar, Red Leicester etc.
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