Ecuadorean Potato Cakes (Llapingachos) Recipe

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Ingredients:

Serving

1 1/2 lbs yukon gold potatoes
1/2 cup finely chopped scallion
salt and pepper
4 tbsp annatto oil, divided (recipe also posted)
6 oz muenster cheese, coarsely grated (2 cup)

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	190.89 Kcal (799 kJ)
Calories from fat	76.55 Kcal
		% Daily Value*
Total Fat	8.51g	13%
Cholesterol	27.22mg	9%
Sodium	179.37mg	7%
Potassium	536.03mg	11%
Total Carbs	21.27g	7%
Sugars	1.58g	6%
Dietary Fiber	1.38g	6%
Protein	8.95g	18%
Vitamin C	22mg	37%
Iron	91.9mg	511%
Calcium	225.1mg	23%

Amount Per 100 g
Calories	127.21 Kcal (533 kJ)
Calories from fat	51.01 Kcal
		% Daily Value*
Total Fat	5.67g	13%
Cholesterol	18.14mg	9%
Sodium	119.53mg	7%
Potassium	357.21mg	11%
Total Carbs	14.18g	7%
Sugars	1.06g	6%
Dietary Fiber	0.92g	6%
Protein	5.97g	18%
Vitamin C	14.7mg	37%
Iron	61.3mg	511%
Calcium	150mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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