food from Ecuador
Llapingachos
What You Will Need:
- Russet potatoes, peeled - 2 lbs
- White cheese, shredded - 1 cup
- Medium-sized Onions, chopped finely
- Salt - to taste
- Achiote powder - 2 tsp
- Oil - 1/4 cup
How to make it:
- Boil the potatoes until soft.
- Heat the oil over medium high heat, add the onions and achiote, cook until the onions are soft, about 5 minutes.
- Mash the potatoes by hand and mix in the onion refrito. Salt to taste.
- Cover the potato dough and let it sit at room temperature for about an hour.
- Make small golf sized balls with the potato dough.
- Make a hole in the middle of each ball and fill with the cheese. Close the hole.
- Shape the dough into thick patties and let rest in the refrigerator for about ½ to 1 hour.
- Cook the patties on a hot griddle until browned on each side, be careful when turning them as they will be very delicate.
- Serve with a peanut sauce.
*Follow these steps with a parent to enjoy the potato cheese patties!
