Ecuador

Llapingachos (Stuffed Potato Patties)



-5 large Russet potatoes, about 3 lbs, peeled and cut in chunks
-2 Tbsp. sunflower or avocado oil
-½ C. finely chopped white onion
-2 tsp ground achiote
-1 C. grated quesillo or mozzarella cheese
-Salt to taste
-Salsa de Mani/Peanut sauce
-Tomato and onion curtido
-Avocado slices and lettuce leaves
-Fried eggs
-Grilled or fried chorizo or sausages
-Hot sauce/aji criollo sauce


1. Boil the potatoes until soft.
2. Heat the oil over medium high heat to make a refrito (a lightly fried sauce), add the onions and achiote, cook until the onions are soft, about 5 minutes.
3. Mash the potatoes, mix in the onion refrito and salt to taste. Cover the potato dough and let it sit at room temperature for about an hour.
4. Make small golf-ball size balls with the potato dough. Make a hole in the middle of each ball and fill with the grated or crumbled cheese. Shape the dough into thick patties and let rest in the refrigerator for about ½ to 1 hour.
5. Cook the patties on a hot griddle until browned on each side, be careful when turning them as they will be very delicate.
6. Serve with a fried egg, peanut sauce, tomato and onion curtido, avocado slices and hot sauce.

Source: https://www.laylita.com/recipes/llapingachos-or-stuffed-potato-patties/