Potato Pancakes With Avocado Salsa Recipes

LLAPINGACHOS (ECUADOREAN POTATO PANCAKES)

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.

POTATO PANCAKES WITH AVOCADO SALSA

Steps:

• Grate the potatoes and squeeze out the water.
• Place in a bowl with the shallots, eggs, flour, salt and pepper and mix together well.
• Heat the oil in a frying pan, then add the butter.
• Drop dessertspoonfuls of the potato mixture into the hot oil and cook until golden brown on each side.
• Remove and drain on absorbent paper.
• Keep warm.
• Mash the avocado, then add the diced tomato, chilli,*lemon juice, salt and pepper.
• Sprinkle with chives and serve with drinks.
• *If you don't like a lot of lemon juice, you can add less but make sure there is enough lemon juice to stop the avocado from discolouring.