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Nutrition Facts
Serving Size 1 (345g) Recipe makes 4 servings The following items or measurements are not included below: annatto oil
Calories 586
Calories from Fat 315		(53%)
Amount Per Serving		%DV
	Total Fat 35.1g	53%
	Saturated Fat 14.5g	72%
	Monounsaturated Fat 13.4g
	Polyunsaturated Fat 5.3g
	Trans Fat 0.0g
Cholesterol 60mg		20%
Sodium 544mg		22%
Potassium 1136mg		32%
Total Carbohydrate 46.4g		15%
	Dietary Fiber 6.3g	25%
	Sugars 5.8g
Protein 26.2g		52%
detailed view... how is this calculated?

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Ecuadorean Potato Cakes With Peanut Sauce (Llapingachos)

Recipe #253668 | 1¾ hours | 45 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: MarraMamba
Sep 18, 2007

Unlike the other recipes for this, the peanut sauce makes it very different. In this month's gourmet oct o8, haven't tried it yet but can't wait to. (there is a recipe for annato oil on zaar too)

SERVES 4 (change servings and units)

Ingredients

1 1/2 lbs yukon gold potatoes (yellow fleshed)
2 garlic cloves, 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, coarsley grated

Directions

1
Peel potatoes and cut into 1 inch pieces. Cover with cold water add salt and simmer til very tender.
2
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.
3
Stir in cumin and 1/4 tsp pepper and cook 1 minute. Add tomato and cook stirring 2 minutes.
4
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.
5
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.
6
Stir into potatoes along with the cheese. Form into 8 balls, flatten into a 3 inch patty.
7
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).
8
Gently reheat peanut sauce thinning with a little water to creamy consistency if needed. Serve with the potato cakes.

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Browse similar recipes by category

Course > Lunch/Snacks
Course > Side Dishes
Main Ingredient > Vegetables > Potatoes
Cuisine > South American > Ecuadorean
Preparation > Time to Make > < 4 hours
Preparation > Simple

Featured Reviews for This Recipe

From: mikekey

On Jul 19, 2008

This is really good, The potatoes are delicious, but the star of this recipe is the sauce!!! I will be making it for other dishes, too. Would be great on pasta or rice, and on chicken breasts! I also used chili oil and paprika, because I didn't have time to look for the annatto oil. It is available here in some specialty markets and will get some for next time. Thanks for another keeper, Marra!

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From: Sharon123

On Jun 23, 2008

I really enjoyed this dish! My DH loved the cakes, and I enjoyed them with the sauce. Thanks Marra! Made for ZWT4.

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From: Pneuma

On Jun 23, 2008

This was good although I wasn't fond of the sauce. Didn't need the extra oil for frying and after reading the reviews and making a different recipe of Llapingachos, I just shaped them into balls and watched it go flat as it fried. Thanks for letting us try this.

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From: Chef floWer

On Oct 15, 2007

Yummy! I had to substitute the annatto oil with chilli oil and a pinch of paprika because I couldn't find it in my region. I used brown scallions but I wasn't sure if I should use green ones. The only other change I would make next time is maybe add a little baking powder to make them rise or make them thicker, as the potato cake cooked it became a little flat. The flavour of the sauce was yummy. Thank you MarraMamba

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