ECUADOREAN POTATO CAKES (LLAPINGACHOS)
Make and share this Ecuadorean Potato Cakes (Llapingachos) recipe from Food.com.
Provided by KlynnPadilla
Categories Potato
Time 45m
Yield 8 potato cakes, 4 serving(s)
Number Of Ingredients 5
Steps:
- Peel potatoes and cut into 1-inch pieces. Cover with cold water in a medium pot, stir in 1 teaspoons salt and simmer until very tender, about 18 minutes.
- Drain potatoes, then mash in a bowl.
- Cook scallions with 1/4 teaspoons each salt and pepper in 2 tablespoons annatto oil over med. heat, stirring, until scallions are softened, then stir into potatoes along with cheese. Form mixture into 8 balls and flatten each into a 3-inch patty.
- Heat 1 tablespoons annatto oil in a 12-inch nonstick skillet over med.-high until hot, then fry cakes in 2 batches, turning over once, until crusty, about 6 minute per batch. add remaining oil for second batch.
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