Ecuador Bound

Llapingachos (yah-peen-GAH-chos) or Ecuadorian Potato Patties

These potato patties or stuffed potato pancakes are a popular side dish in Ecuador. They are often served with fried eggs and a simple lettuce, tomato and avocado salad and pickled onion. Sausages and a side of rice are often added to make a full meal. Don’t forget the ever tasty peanut sauce and the hot sauce.

I personally adore potato patties/pancakes. Add the cheese and the chives/scallions and they are heaven.

Ingredients (patties):

5-6 Russet potatoes (or a potato that is very starchy)
2 Tbsp. Achiote molido (ground annatto seed) or paprika to color
2 Tbsp. sunflower oil (or your favorite cooking oil for browning)
2½ cup white onion or 6 Scallions (finely chopped) – I love both
1 cup queso blanco, Mozzarella, Monterey Jack or Fontina cheese (white cheese of your choice, shredded or grated)
pinch of salt — to taste

Ingredients (salsa de maní or peanut sauce):

Traditionally, the sauce is made with fresh roasted peanuts and not jar peanut butter, but this is the quick way.

1/3 cup peanut butter (unsweetened or natural)
1/4 cup white onion (thinly sliced)
1 1/2 cups milk
Salt and pepper — to taste

Directions:

1. Place the potatoes in a lg. saucepan, cover with water and bring to a boil, add salt as desired. Cook uncovered on med-hi heat until they are soft. Drain the potatoes and set them aside to cool off for a few minutes.

2. Mash the potatoes until smooth adding salt to season. When it is cool enough to work with form 1/3 cup portions of the mashed potatoes into balls and set on a cookie sheet. Chill for at least 30 minutes in the fridge. This step will save you some time and they won’t fall apart.

3. While the potatoes are chilling, start your maní sauce (go to step 4 if you are not using sauce). Simmer the milk (not to a boil) and onion slices in a sm. saucepan for about 10 minutes. Remove the onions from the sauce and toss out. Whisk the peanut butter into the milk and add salt to season. Now bring the sauce to a boil and reduce to simmer until sauce is thick (like heavy cream), approx. 4-5 minutes. If not thick enough add more peanut butter, if too thick add more milk. Set sauce aside until the patties are done.

4. Turn oven on warm to keep patties until you are done. Remove your potato balls from the fridge. Mix the cheese and onions or scallions together and stuff each ball with about 1 tablespoon of the mixture. Flatten the balls with your palms to form individual patties.

5. Heat the oil in a skillet over medium heat. Sauté the patties, a few at a time, until browned on each side. Remove to a warm oven until all patties have been sautéed. Serve topped with the salsa de maní (peanut sauce).

Stuffed Avocados or Aguacates Rellenos is a simple recipe using that healthy green vegetable. Ecuador grows wonderful avocados year round.

Ingredients:

3 large avocados
1 cup chopped, cooked ham (or chopped cold roast pork or chicken)
3 hard boiled eggs, chopped (or 1 cup cooked mixed vegetables)
salt & pepper to taste
1 cup mayonnaise, fat free if you prefer (tomato sauce or Béchamel sauce is often substituted in Ecuador)
romaine or iceberg lettuce, shredded

Directions:

Carefully peel the avocados, cut into half lengthwise making sure to remove the pits. In a bowl combine the ham and hard boiled eggs, season to taste with salt and pepper, and fold in the mayonnaise. Fill the hollows of the avocados with the mixture.

Make a bed of lettuce on six salad plates and put half an avocado on each. Serve as a first course or light luncheon dish. A vinaigrette sauce may be used instead of mayonnaise.

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NOTE: Avocados discolor quickly, so if it is necessary to prepare this ahead of time, dip the avocados in lemon juice, or leave them unpeeled, though they will look less appetizing.

10 Health Benefits of Avocados states that avocados are good for:

• Prostate Cancer Prevention
• Oral Cancer Defense
• Breast Cancer Protection
• Eye Health
• Lower Cholesterol
• Heart Health
• Stroke Prevention
• Better Nutrient Absorption
• Glutathione Source
• Vitamin E Powerhouse