Llapingachos Ecuatorianos

6
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"These delicious potato patties are simple and pretty."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (139.6 g)
  • Calories 114.5
  • Total Fat - 3.7 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 4 mg
  • Sodium - 746.6 mg
  • Total Carbohydrate - 17.1 g
  • Dietary Fiber - 2.8 g
  • Sugars - 2.3 g
  • Protein - 3.9 g
  • Calcium - 79.5 mg
  • Iron - 0.6 mg
  • Vitamin C - 12.4 mg
  • Thiamin - 0.1 mg

Step 1

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.

Step 2

Add cheese, green onions, 1/4 teaspoon salt, and pepper to potato mixture, stirring well.

Step 3

Divide potato mixture into 6 balls (about 1/2 cup per ball).

Step 4

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.

Step 5

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.

Step 6

Turn patties; cook 3 minutes.

Step 7

Top patties with tomato and red onion.

Tips & Variations


No special items needed.

Related