Llapingachos

Llapingachos are Ecuadorian potato cakes filled with cheese and are sooo good. The Andes mountains are a great place to grow potatoes, so they are plentiful in Ecuador and there are many dishes that use them there. I got this recipe from my friend Kathryn who got it from her husband (now ex) from Ecuador. My sister-in-law made some when she visited us and she used chopped ham in addition to the cheese. That was yummy too.

You could use mozzarella, but I always use one of the Mexican cheeses mentioned in the recipe. They are available at most grocery stores either in the cheese area or near the cream cheese (that's where I found it at Walmart). Warm, melty, stringy cheese! Yummmmm!

You can eat these plain or top them with a simple tomato, onion, cilantro, lemon juice salad, a traditional Ecuadorian peanut sauce (Robin doesn't like it so I don't know how to make it), or Robin's favorite way-topped with a fried egg.

Llapingachos 6 potatoes, peeled, boiled, and mashed

1-2 t. salt

2-3 t. achiote oil (or canola oil mixed with 1 packet of Sazon Goya with achiote)

1/3 cup chopped onion 

1/4 lb. white Mexican cheese (ranchero, fresco, casero...), crumbled

1 green onion, very finely chopped

Canola oil for frying

Warm achiote oil in skillet and sauté onions until translucent. Mix onions and salt into mashed potatoes. Place a small amount of potato mixture in palm of hand and press it into a bowl shape. Place some cheese and green onion in center. Cover with more potato and press closed, making a patty.  Pour very small amount of canola oil in skillet. If you use too much oil, the potato cakes will crumble and the delicious crispy layer will come off of potato cakes. Fry potato cakes on low/medium heat until lightly browned and slightly crispy on each side.