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Llapingachos
Ecuadorian achiote potato and cheese patties with peanut sauce, onion-tomato salad and a fried egg
Llapingachos come from the central highlands of Ecuador, especially Ambato and the markets of Riobamba, where women fry them by the dozen on huge round griddles. The patties are mashed potato coloured with achiote, stuffed with cheese and spring onion, and browned until crisp. A full plate adds peanut sauce, a lime-dressed onion and tomato salad, avocado and a fried egg (the market version also includes chorizo, left out here). Chef's tip: chill the shaped patties for 30 minutes; cold patties hold their shape and get a better crust.
- Total time
- 80 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the patties
For the peanut sauce
For the salad and plate
Method
0/7 doneStep 1: Boil 2 ¼ lb potatoes in salted water for 15–18 minutes until very tender. Drain and steam dry for 3 minutes, then mash until smooth.
20 minStep 2: Melt ⅔ oz butter with 1 tsp achiote (annatto) oil or ground annatto in a small pan over a low heat, add 3 spring onions and soften for 2 minutes. Mix into the potato with 1 tsp salt; it should be evenly orange.
3 minStep 3: Divide into 12 balls. Make a hollow in each, fill with a spoonful of 5 ½ oz mozzarella or queso fresco, close over and flatten into patties 2 cm thick. Chill for 30 minutes. Common mistake: wet mash; if the potato wasn't steamed dry, the patties fall apart in the pan.
15 minStep 4: For the sauce, fry ½ onion in 1 tsp vegetable oil over a medium heat for 5 minutes until soft. Add 4 tbsp smooth unsweetened peanut butter and ¾ cup milk and whisk over a low heat for 3 minutes until smooth and pourable; add water if thick.
8 minStep 5: Toss 1 red onion and 2 tomatoes with 1 lime juice and a pinch of salt.
Step 6: Heat 3 tbsp vegetable oil in a large frying pan over a medium heat. Fry the patties for 4–5 minutes per side until a deep golden crust forms; don't move them before the crust is set.
10 minStep 7: Fry 4 eggs in 1 tbsp vegetable oil. Serve 3 patties per plate with the peanut sauce, salad, 1 avocado and an egg.
3 min
Nutrition per serving
- Calories
- 620 kcal
- Protein
- 22 g
- Carbs
- 58 g
- Fat
- 34 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does llapingachos take?
- About 80 minutes in total: 50 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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