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Name: Llapingachos
Total time: 50 min
Yield: Serves 4
Cuisine: Ecuador
Ingredients: 800 g starchy potatoes; 150 g queso fresco; 1 small white onion; 2 scallions; 2 tbsp annatto (achiote) oil; 1 tsp salt; 3 tbsp neutral oil

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Ecuador50 minServes 4cooked before

Llapingachos

Ingredients7

starchy potatoes800 g
queso fresco150 g
white onion1 small
scallions2
annatto (achiote) oil2 tbsp
salt1 tsp
neutral oil3 tbsp

vegetabledairy & eggotherspice & sauce

Method

Boil the potatoes in salted water until tender, then drain and mash them while still hot.
Finely chop the onion and scallions and fold them into the mashed potatoes with the annatto oil and salt.
Divide the cheese into 8 small portions.
Shape the potato mixture into 8 thick patties, pressing a portion of cheese into the center of each and sealing it completely.
Heat the neutral oil in a skillet over medium heat and fry the patties until golden brown on both sides, about 4 minutes per side.
Serve hot, traditionally with a fried egg, peanut sauce, and avocado.