Ecuadorean Potato Cakes (Llapingachos)

“From Gourmet Sept. 07 - yum!”
READY IN:
45mins
SERVES:
4
YIELD:
8 potato cakes
UNITS:
Metric

Ingredients Nutrition

Directions

  1. 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.
  2. Drain potatoes, then mash in a bowl.
  3. 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.
  4. 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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