Ecuadorean Potato Cakes With Peanut Sauce (Llapingachos)
Recipe: #17742
March 06, 2015
Categories: Potatoes, South American, Sunday Dinner, Gluten-Free, No Eggs, Vegetarian, Fresh Tomatoes, Kosher Dairy, Vegetarian Dinner, more
"Unlike the other recipes for this, the peanut sauce makes it very different. In this month's gourmet oct o8, haven't tried it yet but can't wait to."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (338.5 g)
- Calories 679.6
- Total Fat - 48.4 g
- Saturated Fat - 13.3 g
- Cholesterol - 36.7 mg
- Sodium - 640.2 mg
- Total Carbohydrate - 38.9 g
- Dietary Fiber - 6.2 g
- Sugars - 6.9 g
- Protein - 27.1 g
- Calcium - 606.7 mg
- Iron - 2.1 mg
- Vitamin C - 19.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Peel potatoes and cut into 1 inch pieces. Cover with cold water add salt and simmer til very tender.
Step 2
While potatoes boil, cook garlic and 1/3 cup scallions in 2 tbs of annatto oil in a small saucepan over medium heat, stirring until softened about 2 minutes.
Step 3
Stir in cumin and 1/4 tsp pepper and cook 1 minute. Add tomato and cook stirring 2 minutes.
Step 4
Add milk and bring to a bare simmer, then remove from heat and stir in peanut butter until well combined. Keep covered and warm off heat.
Step 5
Drain and mash potatoes. Cook remaining 1/2 cup of scallions with 1/4 tsp salt and pepper in 2 tbs of annatto oil until softened.
Step 6
Stir into potatoes along with the cheese. Form into 8 balls, flatten into a 3 inch patty.
Step 7
Heat 1 tbs annato oil in a non stick pan over medium high, then fry cakes in two batches turning over once until crusty both sides (about 6 mins a side).
Step 8
Gently reheat peanut sauce thinning with a little water to creamy consistency if needed. Serve with the potato cakes.
Tips
No special items needed.
1 Reviews
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