Ecuadorean Potato & Cheese Pattties


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Updated: 10/07/2013 2:34 pm Published: 7/15/2013 11:32 am


Llapingachos
Ecuadorean Potato and Cheese Patties, Adapted from Gran Cocina Latina

Makes 10-12 patties

2 lbs russet potatoes
¼ lb soft cheese (queso blanco or queso Oaxaca)
½ onion, minced
1 tbsp grapeseed oil
Achiote oil for frying patties
Kosher salt and ground black pepper to taste

Cook the potatoes in a large pot with water until they are soft.
Pass the potatoes through a potato ricer to achieve a smooth texture. (If you don't have a potato ricer, just peel and mash the potatoes with a potato masher.)

In a small frying pan, sauté the onions in grapeseed oil. Cook onions until they are soft. Mix them into the potatoes and allow to cool.

Once cooled, add cheese, salt and pepper and shape mixture into 12 balls. Flatten the balls with the palm of your hand and place on a baking sheet lined with parchment. Cover with plastic wrap and refrigerate the patties for an hour.

Heat a sauté pan or griddle over medium high heat and brush with achiote oil. Brown the patties on both sides. Remove from heat and serve with peanut sauce.

Aji de Mani (Peanut and Milk Sauce – Easy Version)
3 tbsp achiote oil
¼ cup white onion, minced
½ cup crunchy peanut butter, no sugar added
¼ cup minced cilantro
¼ tsp ground cumin
½ cup whole milk
Kosher salt and ground black pepper

Heat oil in a sauté pan over medium heat. Cook onions until softened. Add the rest of the ingredients and cook until well blended. Serve at room temperature.


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