Llapingachos Ecuatorianos (Ecuadorean Potato-And-Cheese Patties)

Name: Llapingachos Ecuatorianos (Ecuadorean Potato-And-Cheese Patties)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 1/2 teaspoons kosher salt; 2 medium peeled baking potatoes, quartered (about 1 1/4 pounds); 6 tablespoons shredded queso fresco or 6 tablespoons monterey jack cheese; 2 tablespoons minced green onions; 1/4 teaspoon kosher salt; 1/4 teaspoon fresh ground black pepper; 1 tablespoon olive oil; 3/4 cup diced tomato; 1/2 cup julienne-cut red onion

Submitted by lazyme

"From Cooking Light."

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photo by Mrs Goodall

Ready In:: 30mins
Ingredients:: 9
Serves:: 6

ingredients

1 ¹⁄₂ teaspoons kosher salt
2 medium peeled baking potatoes, quartered (about 1 1/4 pounds)
6 tablespoons shredded queso fresco or 6 tablespoons monterey jack cheese
2 tablespoons minced green onions
¹⁄₄ teaspoon kosher salt
¹⁄₄ teaspoon fresh ground black pepper
1 tablespoon olive oil
³⁄₄ cup diced tomato
¹⁄₂ cup julienne-cut red onion

directions

Place 1 1/2 teaspoons salt and potatoes in a saucepan, and cover with water.
Bring to a boil; reduce heat, and simmer 15 minutes or until tender.
Drain, and mash with a potato masher until smooth.
Cool.
Add cheese, green onions, 1/4 teaspoon salt, and pepper to potato mixture, stirring well.
Divide potato mixture into 6 balls (about 1/2 cup per ball).
Flatten balls into 1/2-inch-thick patties (about 3-inch diameter).
Place on a baking sheet; cover and refrigerate 20 minutes or until firm.
Heat oil in a large nonstick skillet over medium heat.
Place potato-and-cheese patties in pan; cook 5 minutes or until bottoms are browned.
Turn patties; cook 3 minutes.
Top patties with tomato and red onion.

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Reviews

Wow. Wonderfully easy to make and absolutely delicious! These will definitely go into our "potato rotation"! I can also see where we might want to change them up, depending on what they're being served with. I used locally produced queso fresco - which is very mild. I think other herbs could be added to the mix with excellent results. Thanks for posting! Made for Culinary Quest 2014.

Jostlori
This reminds me of the patties my Mom used to make! The green onions are a nice color addition. I did not have regular Monterey Jack cheese but I did have hot pepper cheese. Wow, DH loved them. Thanks for a versatile recipe.

Paka1931
Great potatoes! Very flavorful and the topping really brightened up the final dish. Thanks for sharing! Culinary Quest '14

Starrynews
These were really yummy. I used left over baked potatoes, which made it really quick as they didn't have to cool. I cooked them a little longer and got a great crust on them. I added a little bit of sour cream. Thanks for posting lazyme. Made for Culinary Quest 2014, FP.

Mrs Goodall
really easy good cakepops on parade

Dienia B.

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Tweaks

Made as written using odds and ends cheese that needed to be used up: manchego, cotija, white cheddar, etc. I used white pepper in place of black pepper and served the llapingachos with a variety of South American imported olives, the red onion/tomatoes, fresh cilantro and lime and lemon slices. Prepared for Culinary Quest/Family Picks.

COOKGIRl

RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

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