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 Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

  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.
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Llapingachos Ecuatorianos (Ecuadorean Potato-and-Cheese Patties) Recipe at a Glance
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