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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)

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on July 19, 2008

      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!

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    • on June 23, 2008

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

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    • on June 23, 2008

      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. :)

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    • on June 15, 2008

      We loved these. I made the full recipe, intending to only fry a few potato cakes for our dinner tonight and leaving the rest for company coming over tomorrow. They were so good we had a second batch - so less for friends tomorrow! What a shame! Subbed guyere for muenster and used paprika and a little turmeric instead of annatto oil.

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    • on February 09, 2008

      I love any kind of potato cake, and these little babies were no exception. I couldn't find annatto oil, and instead substituted 1 tablespoon chipotle chillis in adobo sauce, with 5 tablespoons olive oil. I also had to substitute edam cheese for the muenster. Still very good though, and didn't seem like there was anything missing. Made smaller, these would be great on a buffet table, served either with the sauce on top, or at the sides. Thanks Marra Mamba, for posting this!

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    • on October 15, 2007

      Yummy! I had to substitute the annatto oil with chilli oil and a pinch of paprika because I couldn't find it in my region. I used brown scallions but I wasn't sure if I should use green ones. The only other change I would make next time is maybe add a little baking powder to make them rise or make them thicker, as the potato cake cooked it became a little flat. The flavour of the sauce was yummy. Thank you MarraMamba

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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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