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.
Foto: young shanahan from Bratislava, Slovakia — Llapingachos. · CC BY 2.0 · Fonti
Ingredienti & Fasi di preparazione
8 ingr.
Cenni storici
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 passaggi
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.
Se vuoi portare questa qualità sulla tua tavola, il prossimo passo è la pianificazione del servizio.
Un contatto diretto per la scelta del menu, lo svolgimento dell'evento e lo stile del servizio è il modo migliore per iniziare.