LLAPINGACHOS (ECUADOREAN POTATO CAKES WITH PEANUT SAUCE)

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LLAPINGACHOS (ECUADOREAN POTATO CAKES WITH PEANUT SAUCE)

LLAPINGACHOS (ECUADOREAN POTATO CAKES WITH PEANUT SAUCE). Alimento Base: Potatoes, Peel potatoes and cut into 1 inch pieces. Cover with cold water add salt and simmer until very tender. While potatoes boil, cook garlic and 1/3 cup scallions in 2...
Tiempo de preparación 40 min
Tiempo total 40 min
Plato Potatoes
Cocina Ecuador
Raciones 4 comensales

Ingredientes
  

  • 1 1/2 lbs yukon gold potato yellow fleshed
  • 2 garlic clove finely chopped
  • 1/3 cup scallion plus extra 1/2 cup finely chopped
  • 6 tablespoons annatto oil divided
  • 1/2 teaspoon ground cumin
  • 1 medium tomato chopped
  • 3/4 cup milk
  • 1/2 cup crunchy peanut butter
  • 2 cups muenster cheese coarsely grated

Elaboración paso a paso
 

  • Preparation
  • Peel potatoes and cut into 1 inch pieces.
  • Cover with cold water add salt and simmer until very tender.
  • While potatoes boil, cook garlic and 1/3 cup scallions in 2 tbs of annatto oil in a small saucepan over medium heat, stirring until softened about 2 minutes.
  • Stir in cumin and 1/4 tsp pepper and cook 1 minute.
  • Add tomato and cook for 2 minutes whilst stirring.
  • Add milk and bring to a bare simmer, then remove from heat and stir in peanut butter until well combined.
  • Keep covered and warm off heat.
  • Drain and mash potatoes.
  • Cook remaining 1/2 cup of scallions with 1/4 tsp salt and pepper in 2 tbs of annatto oil until softened.
  • Stir into potatoes along with the cheese.
  • Form into 8 balls, flatten into a 3 inch patty.
  • Heat 1 tbs annato oil in a non stick pan over medium high, then fry cakes in two batches turning over once until crusty both sides (about 6 mins a side).
  • Gently reheat peanut sauce thinning with a little water to creamy consistency if needed.
  • Serve with the potato cakes.