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LLAPINGACHOS (ECUADOREAN POTATO CAKES WITH PEANUT SAUCE)

Escrito por Equipo EditorialRevisado por Walter C

Table of Contents

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...
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Tiempo de preparación 40 minutos
Tiempo Total 40 minutos
Raciones: 4 comensales
Plato: Potatoes
Cocina: Ecuador
Ingredients Method

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

Method
 

  1. Preparation
  2. Peel potatoes and cut into 1 inch pieces.
  3. Cover with cold water add salt and simmer until very tender.
  4. 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.
  5. Stir in cumin and 1/4 tsp pepper and cook 1 minute.
  6. Add tomato and cook for 2 minutes whilst stirring.
  7. Add milk and bring to a bare simmer, then remove from heat and stir in peanut butter until well combined.
  8. Keep covered and warm off heat.
  9. Drain and mash potatoes.
  10. Cook remaining 1/2 cup of scallions with 1/4 tsp salt and pepper in 2 tbs of annatto oil until softened.
  11. Stir into potatoes along with the cheese.
  12. Form into 8 balls, flatten into a 3 inch patty.
  13. 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).
  14. Gently reheat peanut sauce thinning with a little water to creamy consistency if needed.
  15. Serve with the potato cakes.