search saves

Ecuadorean Potato Cakes (Llapingachos)

Ecuadorean Potato Cakes (Llapingachos) created by Pneuma

From Gourmet Sept. 07 - yum!

Ready In:
45mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
  • Drain potatoes, then mash in a bowl.
  • 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.
  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@KlynnPadilla
Contributor
@KlynnPadilla
Contributor
"From Gourmet Sept. 07 - yum!"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Pneuma
    Ecuadorean Potato Cakes (Llapingachos) Created by Pneuma
    Reply
  2. Pneuma
    Simple but tasty and it also got flat. I just pushed the sides a bit with the spatula to keep it from becoming too flat. Thanks! Made for WZT4.
    Reply
  3. kiwidutch
    Ecuadorean Potato Cakes (Llapingachos) Created by kiwidutch
    Reply
  4. kiwidutch
    Ecuadorean Potato Cakes (Llapingachos) Created by kiwidutch
    Reply
  5. kiwidutch
    These taste great ! However I had several problems making them, the mashed mix was very soft and difficult to work with and it was really hard work to turn them over in the pan without them breaking up. They also stuck to the pan quite a lot and because of that I ended up adding extra oil to the pan... resulting in them being a little over greasy once they were cooked and the flavour of the oil became a little too dominant. Flavour-wise I would make these again, but maybe the type of potato makes a difference? Please see my Rating Sysytem: 3 stars because the taste was good, and becuase these were so hard to work with, for me at least. Thanks!
    Reply
see 1 more icons / navigate / navigate-down
Advertisement