Ingredients
- 800 g chola potatoes, peeled and cut into chunks
- 150 g grated fresh cheese
- 1 white onion, finely chopped
- 2 tablespoons annatto oil
- 1 teaspoon cumin
- Salt to taste
- Water for cooking
Step-by-step
Using a different robot? Switch it here:
- Put 700 g water in the mixing bowl, place the potato in the steaming basket and cook 25 min/100°C/speed 2.
- Remove the water, add the potato to the mixing bowl with salt and cumin and blend 15 sec/speed 4 into a purée.
- In a pan, sauté the onion with the annatto until golden and mix it into the purée.
- Shape into balls, fill each one with cheese and flatten into a patty.
- Brown the llapingachos on a hot griddle on both sides until golden.
- Serve with peanut sauce, chorizo, fried egg, avocado and pickled onion.
Tips
- Let the purée rest before shaping so it doesn't stick.
- Use chola potatoes for their ideal texture for mashing.
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