Ecuadoran Potato Cakes (Llapingachos) Recipe #250223
From Gourmet Sept. 07 - yum!
by KlynnPadilla
45 min | 15 min prep
SERVES 4 , 8 potato cakes
- 1 1/2 lbs yukon gold potatoes
- 1/2 cup finely chopped scallion
- salt and pepper
- 4 tablespoons annatto oil, divided (recipe also posted)
- 6 ounces muenster cheese, coarsely grated (2 c)
- 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.
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5 stars