Ecuadoran Potato Cakes With Peanut Sauce Recipes

ECUADOREAN POTATO CAKES WITH PEANUT SAUCE (LLAPINGACHOS)

Steps:

• Peel potatoes and cut into 1 inch pieces. Cover with cold water add salt and simmer til 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 stirring 2 minutes.
• 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.

LLAPINGACHOS OR ECUADORIAN STUFFED POTATO PATTIES

Steps:

• Boil the potatoes until soft.
• 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.
• Mash the potatoes, mix in the onion refrito and salt to taste.
• Cover the potato dough and let it sit at room temperature for about an hour.
• Make small golf size balls with the potato dough.
• Make a hole in the middle of each ball and fill with the grated or crumbled cheese.
• Shape the dough into thick patties and let rest in the refrigerator for about ½ to 1 hour.
• Cook the patties on a hot griddle until browned on each side, be careful when turning them as they will be very delicate.
• Serve with a fried egg, peanut sauce, tomato and onion curtido, avocado slices and hot sauce.

ECUADOREAN POTATO CAKES (LLAPINGACHOS)

Steps:

• Peel potatoes and cut into 1-inch pieces. Cover with cold water in a medium pot, stir in 1 teaspoons salt and simmer until very tender, about 18 minutes.
• Drain potatoes, then mash in a bowl.
• Cook scallions with 1/4 teaspoons each salt and pepper in 2 tablespoons annatto oil over med. heat, stirring, until scallions are softened, then stir into potatoes along with cheese. Form mixture into 8 balls and flatten each into a 3-inch patty.
• Heat 1 tablespoons annatto oil in a 12-inch nonstick skillet over med.-high until hot, then fry cakes in 2 batches, turning over once, until crusty, about 6 minute per batch. add remaining oil for second batch.

ECUADORAN POTATO CAKES WITH PEANUT SAUCE

Steps:

• Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold water in a medium pot, then stir in 1 teaspoon salt and simmer until very tender, about 18 minutes.
• While potatoes simmer, cook garlic and 1/3 cup scallions in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until softened, about 2 minutes. Stir in cumin and 1/4 teaspoon pepper and cook, stirring, 1 minute. Add tomato and cook, stirring, 2 minutes. Add milk and bring to a bare simmer, then remove from heat and stir in peanut butter until combined well. Keep peanut sauce warm, covered, off heat.
• Drain potatoes, then mash in a bowl.
• Cook remaining 1/2 cup scallions with 1/4 teaspoon salt and 1/4 teaspoon pepper in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until scallions are softened, then stir into potatoes along with cheese. Form potato mixture into 8 balls and flatten each into a 3-inch patty.
• Heat 1 tablespoon annatto oil in a 12-inch nonstick skillet over medium-high heat until hot, then fry cakes in 2 batches, turning over once, until crusty, about 6 minutes per batch. Add remaining tablespoon annatto oil for second batch.
• Gently reheat peanut sauce, thinning to a creamy consistency with a little water if necessary. Season sauce with salt and serve with potato cakes.