These were tasty. I thought I would prefer them without the tomatoes, but those added a nice fresh flavor.
Llapingachos Ecuatorianos (Ecuadorean Potato-and-Cheese Patties)
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.
More From Cooking Light
- Calories: 157
- Calories from fat: 26%
- Fat: 4.6g
- Saturated fat: 1.8g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 1.2g
- Protein: 4.2g
- Carbohydrate: 24.9g
- Fiber: 2.1g
- Cholesterol: 6mg
- Iron: 0.6mg
- Sodium: 279mg
- Calcium: 64mg
- 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
- 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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