Llapingachos (Ecuadorian Stuffed Potato Patties)
Llapingachos are a popular Ecuadorian stuffed potato patties usually filled with fresh chhese.
Ingredients
- 6 large Yukon white or yellow potatoes washed, peeled and cut small pieces
- 1 1/2 tablespoon margarine or butter
- 2 tsp ground achiote
- 1 cup fresh cheese or shredded mozzarella
- 1/2 teaspoon salt
Instructions
- In a large pot add water,salt and cut potatoes and boil until they are soft, about 25-30 minutes.
- Drain the water, add butter and achiote and mash the potatoes until soft and smooth.
- Cover and leave at room temperature for an hour.
- Form small balls and slightly flatten the ball and fill the middle with the cheese.
- Shape back into a ball and flatten into a patty about 3/4-inch thickness.
- Repeat until all the potatoes mixture is done.
- Place formed patties in the refrigerator for about 45 minutes.
- Heat up a griddle, grill or frying pan on medium-high.
- Cook each patty for about 2-3 minutes or until the tops and bottoms are golden brown.
- Serve and Enjoy!
