Llapingachos (Potato Cakes Stuffed With Cheese)

Recipe by K9 Owned
READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs potatoes (yukon gold or russets work well)
  • 12
    medium yellow onion, finely diced
  • 12
    cup of grated cheese
  • 1
    egg yolk
  • salt & pepper
  • 2 -4
    tablespoons cooking oil
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DIRECTIONS

  • Boil the potatoes and mash (You may also use leftover mashed potatoes made without milk and butter).
  • Sautee onion in oil until soft, remove from pan and add to mashed potatoes.
  • When the potaotoes have cooled down beat the egg yolk and mix in to the potatoes.
  • Add salt and pepper to taste.
  • Form into equal sized balls and poke a hole in the middle of each ball stuffing each hole with cheese. Seal.
  • Flatten each ball in to patties and chill for 30 minutes (This makes them less likely to spread when frying).
  • Add oil to a medium hot frying pan and sautee until golden and crispy outside and heated thoughout.
  • note: You can also just mix the shredded cheese in to the potato mixture but I like the gooey 'surprise' in the middle.
  • Queso Blanco is the traditional cheese used but Monteray Jack or mozzarella may be substituted.
  • Prep time does not include chilling time.
  • Cooking time will depend on the size of your pan and number of batches being made. 5 minutes per side seems to do the job.
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