Starters
Ecuadorian llapingachos
Potato cakes filled with cheese, browned and served with peanut sauce.
VegetarianGluten-free
Ingredients
- 800 g of peeled potatoes in pieces
- 200 g of grated fresh cheese
- 1 white onion finely chopped
- 1 teaspoon of annatto
- 150 g of toasted peanuts
- 200 g of milk
- 1 avocado to accompany
- Fried eggs to serve
- Oil, salt and pepper
- Chopped cilantro
Step-by-step
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- Place the potatoes in the basket with water and salt in the mixing bowl and cook 25 min/Varoma/speed 4.
- Remove the water, put the potatoes in the mixing bowl and mash 15 sec/speed 4 until pureed; set aside and let cool.
- Saute the onion with annatto 5 min/120C/spoon speed and mix it with the puree and salt.
- For the sauce, blend peanuts, milk and a little onion 30 sec/speed 8.
- Heat the peanut sauce 5 min/90C/speed 3 until thickened; set aside.
- Form balls of puree, fill with cheese and flatten into cakes.
- Brown the llapingachos in a pan or griddle 3 min per side until crisp.
- Serve with peanut sauce, avocado, fried egg and cilantro.
Tips
- Let the puree cool so the cakes do not fall apart.
- The peanut sauce is the soul of the dish; adjust thickness with milk.
- Refrigerate the assembled cakes 15 min so they hold together better.
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