Llapingachos
Llapingachos are Ecuadorian potato cakes coloured with achiote and filled with melting cheese. Their crisp surface and soft centre are traditionally paired with peanut sauce and fresh garnishes.
Photo: young shanahan from Bratislava, Slovakia — Llapingachos. · CC BY 2.0 · Sources
Ingrédients & Étapes de préparation
8 ingr.
Note historique
Llapingachos are Ecuadorian potato cakes coloured with achiote and filled with melting cheese. Their crisp surface and soft centre are traditionally paired with peanut sauce and fresh garnishes.
5 étapes
Boil the potatoes in salted water until tender, drain thoroughly and mash while hot.
Cook onion in achiote oil, mix into the potatoes with cumin and salt, then cool for 20 minutes.
Shape the mash into patties, place cheese in each centre and seal; chill briefly to firm.
Blend peanuts with milk, then simmer with a spoonful of the onion mixture until creamy.
Pan-fry the patties on a lightly oiled griddle until deeply golden on both sides.
Serve with salsa de maní, avocado, fried egg, curtido and grilled sausage if desired.
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Un échange direct pour définir la sélection du menu, le déroulement de l'événement et le ton du service est le meilleur moyen de commencer.