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).

]]> http://www.ecuadorbound.info/2009/11/llapingachos-ecuadorian-potato-patties/feed/ 0 http://www.ecuadorbound.info/2009/10/albondigas-en-cazuela-or-meatball-soup/ http://www.ecuadorbound.info/2009/10/albondigas-en-cazuela-or-meatball-soup/#comments Fri, 30 Oct 2009 08:54:01 +0000 admin http://www.ecuadorbound.info/?p=494 Ecuador is home to many tantalizing dishes. Even though they have vast resources of organic and fresh vegetables, they still serve meat with most dishes. This is a recipe for a beef soup that is quite hardy and easy to make.

Albondigas en Cazuela – Meatball Soup

Ingredients:

1 pound of hamburger
2 Tsp. of breadcrumbs
salt & pepper (to taste)
1 egg
2 Tsp. of milk
2 Tsp. of flour
4 Tsp. of oil
1 ground garlic
1 slivered onion
3 carrots, cut in slivers
1 pound of chopped potatoes
1 pound of tomatoes
½ litre beef broth
parsley for garnish

DIRECTIONS:

Mix the meat, breadcrumbs, milk, salt, pepper and egg together in large bowl. Roll out 15 or so meatballs.

In a frying pan heat half the oil and brown the onion and garlic. Drain the oil off and put the vegetables and juice into a medium sized saucepan.

Coat the meatballs in the flour and fry them in the remaining oil for 10 minutes, until brown but not overcooked, as they will continue to cook in the soup.

Next add the carrots, potatoes, tomatoes, and the beef broth to the saucepan. Salt and pepper to taste. Add water to broth for consistency you wish.

Cook for an 1 1/2 hours on medium-low heat. Serve soup with sprinkle of parsley on top.

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