Llapingachos-Potato Cheese Patties(Ecuador) Recipe

Posted by
Rate It!
Llapingachos-Potato Cheese Patties(Ecuador)
Add your photo!
Ingredients
10
Count
Nutrition
591
Calories
Total time
85
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Place the potatoes in a large saucepan, cover with salted water and bring to a boil, uncovered, over medium-high heat. Cook the potatoes until a knife pierces them easily. Drain the potatoes and set them aside to steam dry for 3 to 4 minutes.
  2. Mash the potatoes until smooth or put them through a ricer. Season to taste with salt. When cool enough, form 1/3 cup portions of the mashed potatoes into balls and set on a baking sheet. Chill for at least 20 minutes; this will make the patties much easier to handle.
  3. While the potatoes are chilling, start your maní sauce. Simmer the milk and sliced onion in a small saucepan for about 10 minutes. Do not boil. Strain the onions from the milk and discard. Whisk the peanut butter into the warm milk and season to taste with salt. Bring to a boil, reduce heat to low and simmer until thickened, 4 to 5 minutes. The sauce should be the consistency of heavy cream. Add a little more milk or peanut butter as needed. Set aside.
  4. Remove potatoes from the refrigerator. Mix the cheese and scallions together and stuff each ball with about 1 tablespoon of the mixture. Flatten the balls with your hands to form patties.
  5. Heat the oil in a skillet over medium heat. Sauté the patties, a few at a time, until browned on each side. Remove to a warm oven until all patties have been sautéed. Serve topped with the salsa de maní.
  6. Llapingachos Variations:.
  7. •Coloring: The achiote powder gives the patties an orange color. If you don't have achiote, add a teaspoon or two of paprika. Or just leave it out altogether.
  8. •Cheese: Ecuadorans typically use a young white cheese called queso blanco for stuffing llapingachos, but you can use Monterey jack or mozzarella.
  9. •Use finely minced white onion instead of scallions.
  10. •Mix the cheese and scallions in with the potatoes instead of stuffing them.
  11. •Add a little cayenne pepper or hot pepper sauce to the to the peanut sauce if you'd like some heat. Or add a little ground cumin for extra flavor.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 590.89 Kcal (2474 kJ)
Calories from fat 270.79 Kcal
% Daily Value*
Total Fat 30.09g 46%
Cholesterol 20.75mg 7%
Sodium 578.78mg 24%
Potassium 1649.75mg 35%
Total Carbs 60.6g 20%
Sugars 9.54g 38%
Dietary Fiber 7.06g 28%
Protein 21.25g 43%
Vitamin C 22.9mg 38%
Iron 2.9mg 16%
Calcium 340.6mg 34%
Amount Per 100 g
Calories 140.7 Kcal (589 kJ)
Calories from fat 64.48 Kcal
% Daily Value*
Total Fat 7.16g 46%
Cholesterol 4.94mg 7%
Sodium 137.81mg 24%
Potassium 392.82mg 35%
Total Carbs 14.43g 20%
Sugars 2.27g 38%
Dietary Fiber 1.68g 28%
Protein 5.06g 43%
Vitamin C 5.5mg 38%
Iron 0.7mg 16%
Calcium 81.1mg 34%

* 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
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 13.5
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top