Llapingachos Ecuatorianos (Ecuadorean Potato-And-Cheese Patties)

Recipe by lazyme
READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place 1 1/2 teaspoons salt and potatoes in a saucepan, and cover with water.
  • Bring to a boil; reduce heat, and simmer 15 minutes or until tender.
  • Drain, and mash with a potato masher until smooth.
  • Cool.
  • Add cheese, green onions, 1/4 teaspoon salt, and pepper to potato mixture, stirring well.
  • Divide potato mixture into 6 balls (about 1/2 cup per ball).
  • Flatten balls into 1/2-inch-thick patties (about 3-inch diameter).
  • Place on a baking sheet; cover and refrigerate 20 minutes or until firm.
  • Heat oil in a large nonstick skillet over medium heat.
  • Place potato-and-cheese patties in pan; cook 5 minutes or until bottoms are browned.
  • Turn patties; cook 3 minutes.
  • Top patties with tomato and red onion.
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