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    You are in: Home / Recipes / Ecuadorean Potato Cakes With Peanut Sauce (Llapingachos) Recipe
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    Ecuadorean Potato Cakes With Peanut Sauce (Llapingachos)

    Ecuadorean Potato Cakes With Peanut Sauce (Llapingachos). Photo by Mikekey

    1/4 Photos of Ecuadorean Potato Cakes With Peanut Sauce (Llapingachos)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    45 mins

    1 hr

    MarraMamba's Note:

    Unlike the other recipes for this, the peanut sauce makes it very different. In this month's gourmet oct o8, haven't tried it yet but can't wait to. (there is a recipe for annato oil on zaar too)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Peel potatoes and cut into 1 inch pieces. Cover with cold water add salt and simmer til very tender.
    2. 2
      While potatoes boil, cook garlic and 1/3 cup scallions in 2 tbs of annatto oil in a small saucepan over medium heat, stirring until softened about 2 minutes.
    3. 3
      Stir in cumin and 1/4 tsp pepper and cook 1 minute. Add tomato and cook stirring 2 minutes.
    4. 4
      Add milk and bring to a bare simmer, then remove from heat and stir in peanut butter until well combined. Keep covered and warm off heat.
    5. 5
      Drain and mash potatoes. Cook remaining 1/2 cup of scallions with 1/4 tsp salt and pepper in 2 tbs of annatto oil until softened.
    6. 6
      Stir into potatoes along with the cheese. Form into 8 balls, flatten into a 3 inch patty.
    7. 7
      Heat 1 tbs annato oil in a non stick pan over medium high, then fry cakes in two batches turning over once until crusty both sides (about 6 mins a side).
    8. 8
      Gently reheat peanut sauce thinning with a little water to creamy consistency if needed. Serve with the potato cakes.

    Ratings & Reviews:

    • on July 19, 2008

      55

      This is really good, The potatoes are delicious, but the star of this recipe is the sauce!!! I will be making it for other dishes, too. Would be great on pasta or rice, and on chicken breasts! I also used chili oil and paprika, because I didn't have time to look for the annatto oil. It is available here in some specialty markets and will get some for next time. Thanks for another keeper, Marra!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 23, 2008

      45

      I really enjoyed this dish! My DH loved the cakes, and I enjoyed them with the sauce. Thanks Marra! Made for ZWT4.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 23, 2008

      45

      This was good although I wasn't fond of the sauce. Didn't need the extra oil for frying and after reading the reviews and making a different recipe of Llapingachos, I just shaped them into balls and watched it go flat as it fried. Thanks for letting us try this. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Ecuadorean Potato Cakes With Peanut Sauce (Llapingachos)

    Serving Size: 1 (345 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 586.6
     
    Calories from Fat 315
    53%
    Total Fat 35.0 g
    53%
    Saturated Fat 14.5 g
    72%
    Cholesterol 60.6 mg
    20%
    Sodium 544.3 mg
    22%
    Total Carbohydrate 46.4 g
    15%
    Dietary Fiber 6.2 g
    25%
    Sugars 5.8 g
    23%
    Protein 26.2 g
    52%

    The following items or measurements are not included:

    annatto oil

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