Ecuadorean Potato Cakes (Llapingachos) |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
From Gourmet Sept. 07 - yum! Ingredients:
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) |
Directions:
1. 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.
2. Drain potatoes, then mash in a bowl.
3. 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.
4. 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.
|
|