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Ingredients |
Amount |
Medium
russet or other mealy potatoes (about 1 ½
lbs), peeled and quartered
|
4 ea. |
| Water
|
2 qts. |
| Coarse
salt |
1 Tbsp. |
| Scallions
(white part only), finely minced |
6 ea. |
Ecuadorian
quesillo (fresh cheese) or Monterey Jack cheese,
grated (use largest holes)
|
4 oz. |
| Freshly
ground black pepper |
½
tsp. |
| Salt
or to taste |
¼
tsp. |
| Achiote-infused
corn oil |
½
cup |
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| For
the Sauce and Relish: |
|
| Ecuadorian
Peanut Sauce (See
recipe) |
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| Ecuadorian
Red Onion Relish (See
recipe) |
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1. Cooking the Potatoes:
Place the potatoes in a medium pot with 2
quarts of water and 1 tablespoon salt and
bring to a boil over medium high heat. Simmer
until soft, about 30 minutes. Drain and mash,
leaving the mixture slightly chunky.
|
| 2.
Mixing and Shaping: When the puree cools a bit,
but is still warm to the touch, add the scallions,
cheese, black pepper, and salt. Mix well. Divide
the puree into 24 balls—about one heaping
tablespoon of puree for each ball. Flatten the
balls to form patties 1 ½-inch wide by
½-inch thick. Let cool for at least twenty
minutes before cooking, otherwise they will stick
to the pan and fall apart. |
| 3.
Cooking: When the patties are cool and firm to
the touch, heat a 10-inch nonstick skillet. Add
1 ounce achiote oil and 10 - 12 patties. Cook
for 3 minutes at low heat to form a crust. With
a narrow spatula, flip the patties over and brown
them on the other side for three minutes. Repeat
the process with rest of the llapingachos. |
| 4.
Assembling: Serve hot with a dollop of Ecuadorian
Peanut Sauce (see
recipe) and a spoonful of Ecuadorian Red Onion
Relish over each patty at the table (see
recipe). |
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Nutrition
Facts |
| Serving
Size: 3 patties |
Servings
Per Recipe: 8 |
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%DV* |
| Calories:
226 |
11 |
| Total
Fat: 16 grams |
24
|
Saturated
Fat: 4 grams
|
18 |
| Cholesterol:
9 mg |
3 |
| Sodium:
1029 mg |
43 |
| Total
Carbohydrate: 14.5 grams |
5 |
Dietary
Fiber: 1.5 grams
|
6 |
Sugars:
0 grams |
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| Protein:
5 grams |
|
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| Vitamin
A: 4% |
Vitamin
C: 12% |
Calcium:
11% |
Iron:
3% |
| *Percent
Daily Values are based on a 2000 calorie diet.
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