Llapingachos Ecuatorianos (Ecuadorean Potato-and-Cheese Patties)

Becky Luigart-Stayner; Mary Catherine Muir
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.

Yield:

6 servings (serving size: 1 patty)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Maricel Presilla,

April 2001