LLAPINGACHOS - POTATO CAKES FILLED WITH CHEESE
Llapingachos are potato patties filled with cheese, then sauteed to a golden brown for an appetizer or snack in Ecuador. If your not in a hurry they will fry better if the patties are chilled for about 45 mins before frying. When fried warm they will be ok but will sloppier and not hold together quite as well
Provided by Annacia
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- ENGLISH:.
- Boil the potatoes and mash, or use leftover mashed potatoes.
- Saute the onion in oil until very soft, mix the cooked onions and the egg yolk in with potatoes,.
- Shape the potato mixture into equal sized balls.
- Poke a hole in each ball and stuff with the cheese, then seal the hole. Flatten into patties.
- They work better when chilled before sauteing in oil until nicely browned.
- Note:.
- The cheese may also be mixed in with the potato and onion mixture before the patties are made.
- SPANISH:.
- Haga un refrito con la cebolla y el aceite.
- Haga hervir las papas con sal y cuando esten suaves aplstelas hasta formar un pure Agrege a la papa el refrito y con estas haga bolitas.
- Haga un hueco en las bolitas y en el meta el queso, cierrelos hasta que tomen la forma de unas gruesas tortillas.
- Pongalos en un sarten hasta que doren.
ECUADORIAN CHEESY POTATO PATTIES
Try Ecuadorian Cheesy Potato Patties for dinner. Some call Ecuadorian Cheesy Potato Patties, llapingachos. Your family will call them delicious.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 6 servings, 1 patty each
Number Of Ingredients 6
Steps:
- Bring 2 quarts water to boil in large saucepan. Add potatoes; cook 20 min. or until potatoes are tender; drain. Place in large bowl; mash until smooth.
- Heat 2 Tbsp. of the oil in medium skillet on medium heat. Add onions and 1 tsp. of the paprika; cook and stir until onions are tender. Stir into the mashed potatoes; cool. Stir in cheese. Shape evenly into 6 (1-inch-thick) patties.
- Mix remaining 2 Tbsp. oil and 1 tsp. paprika until well blended. Heat large nonstick skillet, griddle or cast iron skillet on medium heat. Brush a little of the oil mixture onto bottom of pan. Add patties; cook 3 minutes or until bottom is crisp and golden brown. Brush tops of patties with remaining oil mixture; turn over. Cook an additional 3 minutes or until crisp and golden brown on both sides. Serve each patty topped with 2 Tbsp. of the Peanut Sauce.
Nutrition Facts : Calories 310, Fat 22 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g
LLAPINGACHOS ECUATORIANOS (ECUADOREAN POTATO-AND-CHEESE PATTIES)
Make and share this Llapingachos Ecuatorianos (Ecuadorean Potato-And-Cheese Patties) recipe from Food.com.
Provided by lazyme
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place 1 1/2 teaspoons salt and potatoes in a saucepan, and cover with water.
- Bring to a boil; reduce heat, and simmer 15 minutes or until tender.
- Drain, and mash with a potato masher until smooth.
- Cool.
- Add cheese, green onions, 1/4 teaspoon salt, and pepper to potato mixture, stirring well.
- Divide potato mixture into 6 balls (about 1/2 cup per ball).
- Flatten balls into 1/2-inch-thick patties (about 3-inch diameter).
- Place on a baking sheet; cover and refrigerate 20 minutes or until firm.
- Heat oil in a large nonstick skillet over medium heat.
- Place potato-and-cheese patties in pan; cook 5 minutes or until bottoms are browned.
- Turn patties; cook 3 minutes.
- Top patties with tomato and red onion.
LLAPINGACHOS-POTATO CHEESE PATTIES(ECUADOR)
Llapingachos (yah-peen-GAH-chos) are a popular side dish in the highlands of Ecuador. They are often served with fried eggs and a simple salad of lettuce, tomato and avocado. Sometimes sausages and a side of rice are added to make a full and typically Ecuadorian meal.
Provided by Sharon123
Categories Potato
Time 1h25m
Yield 4-6
Number Of Ingredients 10
Steps:
- Place the potatoes in a large saucepan, cover with salted water and bring to a boil, uncovered, over medium-high heat. Cook the potatoes until a knife pierces them easily. Drain the potatoes and set them aside to steam dry for 3 to 4 minutes.
- Mash the potatoes until smooth or put them through a ricer. Season to taste with salt. When cool enough, form 1/3 cup portions of the mashed potatoes into balls and set on a baking sheet. Chill for at least 20 minutes; this will make the patties much easier to handle.
- While the potatoes are chilling, start your maní sauce. Simmer the milk and sliced onion in a small saucepan for about 10 minutes. Do not boil. Strain the onions from the milk and discard. Whisk the peanut butter into the warm milk and season to taste with salt. Bring to a boil, reduce heat to low and simmer until thickened, 4 to 5 minutes. The sauce should be the consistency of heavy cream. Add a little more milk or peanut butter as needed. Set aside.
- Remove potatoes from the refrigerator. Mix the cheese and scallions together and stuff each ball with about 1 tablespoon of the mixture. Flatten the balls with your hands to form patties.
- Heat the oil in a skillet over medium heat. Sauté the patties, a few at a time, until browned on each side. Remove to a warm oven until all patties have been sautéed. Serve topped with the salsa de maní.
- Llapingachos Variations:.
- •Coloring: The achiote powder gives the patties an orange color. If you don't have achiote, add a teaspoon or two of paprika. Or just leave it out altogether.
- •Cheese: Ecuadorans typically use a young white cheese called queso blanco for stuffing llapingachos, but you can use Monterey jack or mozzarella.
- •Use finely minced white onion instead of scallions.
- •Mix the cheese and scallions in with the potatoes instead of stuffing them.
- •Add a little cayenne pepper or hot pepper sauce to the to the peanut sauce if you'd like some heat. Or add a little ground cumin for extra flavor.
Nutrition Facts : Calories 491.3, Fat 28.1, SaturatedFat 6.1, Cholesterol 12.8, Sodium 66.1, Carbohydrate 50.7, Fiber 7, Sugar 4.7, Protein 13.5
More about "llapingachos potato cheese pattiesecuador recipes"
LLAPINGACHOS ECUATORIANOS RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 157 per servingServings 6
- Place 1 1/2 teaspoons salt and potatoes in a saucepan, and cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain, and mash with a potato masher until smooth. Cool.
- Add cheese, green onions, 1/4 teaspoon salt, and pepper to potato mixture, stirring well. Divide potato mixture into 6 balls (about 1/2 cup per ball). Flatten balls into 1/2-inch-thick patties (about 3-inch diameter). Place on a baking sheet; cover and refrigerate 20 minutes or until firm.
- Heat oil in a large nonstick skillet over medium heat. Place potato-and-cheese patties in pan; cook 5 minutes or until bottoms are browned. Turn patties; cook 3 minutes. Top patties with tomato and red onion.
LLAPINGACHOS: ECUADORIAN CHEESE AND POTATO PATTIES
From panningtheglobe.com
5/5 (2)Total Time 1 hr 15 minsCategory BreakfastCalories 462 per serving
- Place potatoes and 2 teaspoons of salt in a large pot and fill with water to cover potatoes. Bring to a boil, reduce to a simmer, and cook for 20 minutes or until tender. Drain and mash with a potato masher. Set aside until cool.
- Add cheese, green onions, 2 teaspoons salt and 1/2 teaspoon pepper to potatoes, stirring well to combine. Scoop up about 1/2 cup of the mixture and form it into a patty that’s about 3 inches in diameter and 1/2 inch thick. Set it on a baking sheet. Repeat with remaining mixture. You should get about 10 patties. Cover and refrigerate patties until firm – for at least 1/2 hour. (note: you can make them ahead up to this point and keep them in the fridge overnight, if you like)
- While the potatoes are chilling make the salad. In a small bowl whisk oil, lime juice, garlic, a pinch of salt and a few grinds of black pepper. Place tomatoes, avocado, onion and lettuce (if using) in a bowl. Toss gently with dressing.
- Heat a large cast iron or non-stick skillet over medium heat. Add a tablespoon of oil to the pan and swirl to coat. Cook patties in two batches. Let them to brown on one side for 4-5 minutes, then turn and brown on the other side for 3-4 minutes.
LLAPINGACHOS OR ECUADORIAN STUFFED POTATO PATTIES
From laylita.com
4.7/5 (264)Category Appetizer, Breakfast, Brunch, Side DishCuisine Andean, Ecuadorian, Latin, South AmericanTotal Time 2 hrs
- Heat the oil over medium high heat to make a refrito, add the onions and achiote, cook until the onions are soft, about 5 minutes.
LLAPINGACHOS (ECUADOREAN POTATO PANCAKES) RECIPE - THE …
From thespruceeats.com
3.8/5 (76)Total Time 1 hr 30 minsCuisine Latin, South AmericanCalories 389 per serving
LLAPINGACHOS RECIPE (ECUADORIAN POTATO-CHEESE PATTIES)
From whats4eats.com
LLAPINGACHO (ECUADORIAN STUFFED POTATO PATTY WITH CHEESE)
From gimmerecipes.com
LLAPINGACHOS: TRADITIONAL ECUADORIAN POTATO PANCAKES
From blog.amigofoods.com
LLAPINGACHOS RECIPE | ECUADORIAN POTATO CHEESE PATTIES
LLAPINGACHOS, A RECIPE FOR THE POTATO AND CHEESE LOVERS
From voyagellama.com
LLAPINGACHOS-POTATO CHEESE PATTIES(ECUADOR) RECIPE
From foodguruusa.com
ECUADOR LLAPINGACHOS (STUFFED POTATO PATTIES - INTERNATIONAL CUISINE
From internationalcuisine.com
SWEET POTATO PATTIES STUFFED WITH CHEESE {LLAPINGACHOS DE CAMOTE}
From laylita.com
ECUADORIAN POTATO CAKES (LLAPINGACHOS) - TROPICAL CHEESE
From tropicalcheese.com
MY ABUELITA’S LLAPINGACHOS (ECUADORIAN POTATO PANCAKES)
From foodnetwork.ca
LLAPINGACHOS POTATO CHEESE PATTIESECUADOR RECIPES RECIPE
From recipert.com
BEST LLAPINGACHOS ECUATORIANOS ECUADOREAN POTATO AND CHEESE …
From alicerecipes.com
VEGAN LLAPINGACHOS (ECUADORIAN STUFFED POTATO PATTIES)
From sweetsimplevegan.com
LLAPINGACHOS - TRADITIONAL ECUADORIAN RECIPE | 196 FLAVORS
From 196flavors.com
LLAPINGACHOS FROM ECUADOR- A TRADITIONAL STUFFED …
From southamericatotheworld.com
You'll also love