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Llapingachos Ecuatorianos (Ecuadorean Potato-and-Cheese Patties)

Becky Luigart-Stayner; Mary Catherine Muir
Yield 6 servings (serving size: 1 patty)
This dish--created by Maricel Presilla, a food historian, chef, and co-owner of Zafra restaurant in Hoboken, New Jersey--was a hit in our Test Kitchens. For a vibrant color, cook the patties in Annatto Oil.

Ingredients

  • 1 1/2 teaspoons kosher salt
  • 2 medium peeled baking potatoes, quartered (about 1 1/4 pounds)
  • 6 tablespoons (1 1/2 ounces) shredded queso fresco or Monterey Jack cheese
  • 2 tablespoons minced green onions
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 3/4 cup diced tomato
  • 1/2 cup julienne-cut red onion

Nutrition Information

  • calories 157
  • caloriesfromfat 26 %
  • fat 4.6 g
  • satfat 1.8 g
  • monofat 1.3 g
  • polyfat 1.2 g
  • protein 4.2 g
  • carbohydrate 24.9 g
  • fiber 2.1 g
  • cholesterol 6 mg
  • iron 0.6 mg
  • sodium 279 mg
  • calcium 64 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.