Llapingachos (Ecuadorean Potato Pancakes With Cheese Sauce)

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READY IN: 5hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and dice potatoes.
  • Boil in salted water until very tender.
  • Save ½ deciliter (about 1/4 cup) of the boiling water.
  • Mash potatoes evenly and add boiling water, turmeric/annatto and chopped onion.
  • Salt to taste.
  • Cover with a tea towel and leave in a warm place for at least three hours.
  • Prepare cheese sauce while mash is resting.
  • CHEESE SAUCE: Mix chopped red onion well with salt and leave for 20 minutes.
  • Rinse onion in cold water, then add lemon juice and sugar.
  • Chop tomato and eggs finely.
  • Put cream cheese in a pot, and add milk until the sauce is like thin mayonnaise.
  • Heat slowly.
  • Stir in tomato, eggs and onion, plus salt and pepper to taste--I add a little extra lemon juice as well to take some of the"heaviness" out of the sauce.
  • Serve at room temperature or warm, not hot.
  • While sauce is cooling, add mozzarella to potato mix.
  • Roll the"dough" into small balls by hand, wetting your hands a little between each.
  • Flatten balls into patties approximately.
  • 1 cm thick and 6 cm in diameter.
  • Brush pan with oil (not too much) and fry at medium heat until crisp and golden.
  • Brush upside of each pancake with oil before flipping the cakes VERY GENTLY.
  • Don't undercook, or they'll fall apart.
  • Serve hot and fresh with cheese sauce and a salad.
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