Llapingachos Ecuatorianos (Ecuadorean Potato-and-Cheese Patties) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This dish-created by Maricel Presilla, a food historian, chef, and co-owner of Zafra restaurant in Hoboken, New Jersey-was a hit in our Test Kitchens. For a vibrant color, cook the patties in Annatto Oil. Ingredients:
1 1/2 teaspoons kosher salt |
2 medium peeled baking potatoes, quartered (about 1 1/4 pounds) |
6 tablespoons (1 1/2 ounces) shredded queso fresco or monterey jack cheese |
2 tablespoons minced green onions |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1 tablespoon olive oil |
3/4 cup diced tomato |
1/2 cup julienne-cut red onion |
Directions:
1. Place 1 1/2 teaspoons salt and potatoes in a saucepan, and cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain, and mash with a potato masher until smooth. Cool.
2. Add cheese, green onions, 1/4 teaspoon salt, and pepper to potato mixture, stirring well. Divide potato mixture into 6 balls (about 1/2 cup per ball). Flatten balls into 1/2-inch-thick patties (about 3-inch diameter). Place on a baking sheet; cover and refrigerate 20 minutes or until firm.
3. Heat oil in a large nonstick skillet over medium heat. Place potato-and-cheese patties in pan; cook 5 minutes or until bottoms are browned. Turn patties; cook 3 minutes. Top patties with tomato and red onion.
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