Llapingachos Potato Cakes Filled With Cheese Recipes

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LLAPINGACHOS



Llapingachos image

Llapingachos are delicious mashed potato cakes filled with Oaxaca cheese, which are popular in Ecuador and Colombia.

Provided by Renards Gourmets

Categories     Appetizer     Main Course

Time 1h15m

Number Of Ingredients 14

5 large potatoes
2 tablespoons sunflower oil
2 scallions (, finely chopped)
1 teaspoon ground achiote
5 oz. quesillo ((or mozzarella), grated)
Salt
Vegetable oil ((for frying))
Salsa mani ((peanut sauce))
Curtido ((pickled tomatoes and onions))
Sliced ​​avocado
Lettuce leaves
Fried eggs
Aji criollo ((spicy sauce))
Potato masher

Steps:

  • Boil the potatoes (with the skin) until they are tender.
  • While the potatoes are cooking, heat the oil in a pan over medium-high heat to make a refrito.
  • Add the scallions and achiote, mix well and sauté until scallions are tender, about 5 minutes.
  • Drain the potatoes and peel them.
  • In a large salad bowl, mash the potatoes with a potato masher, then add the onion refrito.
  • Season with salt.
  • Cover the dough and let stand at room temperature for 1h30.
  • Mix the dough well.
  • Form small balls the size of a golf ball.
  • Make a hole in the middle of each ball and fill it with grated cheese.
  • After stuffing them with cheese, shape each ball into thick patties and let them rest in the refrigerator for 1 hour.
  • Using a brush, lightly grease a hot griddle or pan and cook the patties on both sides until they are golden brown, taking care to turn gently as they can be fragile.
  • Serve hot with fried egg, peanut sauce, curtido, avocado slices and hot sauce.

LLAPINGACHOS OR ECUADORIAN STUFFED POTATO PATTIES



Llapingachos or Ecuadorian stuffed potato patties image

Llapingachos are potato patties or pancakes stuffed with cheese, cooked on a hot griddle until crispy brown and served with peanut sauce, fried egg, tomato and onion curtido, avocado slices and hot sauce.

Provided by Layla Pujol

Categories     Appetizer     Breakfast     Brunch     Side Dish

Time 2h

Number Of Ingredients 12

5 large Russet potatoes (about 3 lbs, peeled and cut in chunks)
2 tbs sunflower or avocado oil
½ cup finely chopped white onion
2 tsp ground achiote
1 cup grated quesillo or mozzarella cheese
Salt to taste
Salsa de mani or peanut sauce
Tomato and onion curtido
Avocado slices and lettuce leaves
Fried eggs
Grilled or fried chorizo or sausages
Hot sauce or aji criollo

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.

LLAPINGACHOS (POTATO CAKES STUFFED WITH CHEESE)



Llapingachos (Potato Cakes Stuffed With Cheese) image

Llapingachos are popular in the highlands of Equador. Potato patties filled with cheese and fried to a golden brown. YUM. They can be used as an appetizer, a snack or as a side dish. 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. Found on the internet and posted for ZWT 7 Note: Do NOT deep fry these! They will fall apart - the instructions are for pan frying.

Provided by K9 Owned

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 lbs potatoes (yukon gold or russets work well)
1/2 medium yellow onion, finely diced
1/2 cup of grated cheese
1 egg yolk
salt & pepper
2 -4 tablespoons cooking oil

Steps:

  • Boil the potatoes and mash (You may also use leftover mashed potatoes made without milk and butter).
  • Sautee onion in oil until soft, remove from pan and add to mashed potatoes.
  • When the potaotoes have cooled down beat the egg yolk and mix in to the potatoes.
  • Add salt and pepper to taste.
  • Form into equal sized balls and poke a hole in the middle of each ball stuffing each hole with cheese. Seal.
  • Flatten each ball in to patties and chill for 30 minutes (This makes them less likely to spread when frying).
  • Add oil to a medium hot frying pan and sautee until golden and crispy outside and heated thoughout.
  • note: You can also just mix the shredded cheese in to the potato mixture but I like the gooey 'surprise' in the middle.
  • Queso Blanco is the traditional cheese used but Monteray Jack or mozzarella may be substituted.
  • Prep time does not include chilling time.
  • Cooking time will depend on the size of your pan and number of batches being made. 5 minutes per side seems to do the job.

LLAPINGACHOS (ECUADOREAN POTATO PANCAKES)



Llapingachos (Ecuadorean Potato Pancakes) image

Ecuadorean-style potato pancakes, called llapingachos, are seasoned with Spanish spices, stuffed with cheese, and served with delicious peanut sauce.

Provided by Marian Blazes

Categories     Lunch     Side Dish     Breakfast     Brunch     Dinner

Time 1h30m

Yield 6

Number Of Ingredients 10

5 to 6 Yukon Gold or russet potatoes
1/4 cup vegetable or olive oil , divided
1 onion (finely chopped)
1 package Sazon Goya with achiote , or 1 teaspoon cumin and 1/2 teaspoon achiote powder
1 cup shredded white cheese such as queso fresco, mozzarella, or Monterey Jack
Salt, to taste
Freshly ground black pepper, to taste
1/4 to 1/2 cup all-purpose flour
For Serving:
Salsa de mani (peanut sauce)

Steps:

  • Gather the ingredients.
  • Put the potatoes in a steamer basket over a large pot filled 2/3 of the way to the top with water (make sure water isn't touching the bottom of the steamer basket).
  • Heat the water over medium heat until it is boiling, cover with a lid, and steam the potatoes until they are tender when pierced with a fork, 20 to 30 minutes, depending on the size of the potatoes. Check occasionally and refill the water level in the pot as needed.
  • Remove from the heat, cut each potato in half, and let them cool until they can be handled.
  • Heat 1 to 2 tablespoons of the oil in a medium skillet over medium heat. Add the chopped onion and cook until soft, 3 to 4 minutes.
  • Add the Goya seasoning and cook, stirring frequently, for several minutes more. Remove from the heat and set aside.
  • Peel the potatoes and press them into a ricer or mash them until smooth. Add the seasoned onion to the potatoes and mix well. Add the cheese and mix well.
  • Season the potato mixture with salt and pepper to taste. The potato mixture should be firm enough to shape pieces of it into balls, like dough. If the mixture is too wet and sticky, mix in some flour until it has the right consistency.
  • Shape the potato mixture into round patties, about 3 inches in diameter and about 1/2 inch thick.
  • Heat the remaining oil, or as much as needed, in a heavy skillet.
  • Cook the potato pancakes in batches over medium-low heat, about 3 minutes per side, until they are golden brown.
  • Keep the potato pancakes warm in the oven, about 200 F, until ready to serve.
  • Serve with salsa de mani and enjoy.

Nutrition Facts : Calories 389 kcal, Carbohydrate 54 g, Cholesterol 14 mg, Fiber 5 g, Protein 10 g, SaturatedFat 4 g, Sodium 351 mg, Sugar 5 g, Fat 15 g, ServingSize 6 servings, UnsaturatedFat 0 g

LLAPINGACHOS - POTATO CAKES FILLED WITH CHEESE



Llapingachos - Potato Cakes Filled With Cheese image

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

4 1/2 lbs potatoes, 2 kilos de papas
1 finely diced white onion, 1 cebolla blanca finamente picada
4 tablespoons oil, 4 cucharadas de aceite
1/2 cup grated cheese, 1/2 de queso rallado
2 egg yolks, 2 yemas de huevo
salt, sal al gusto

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.

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