dinner · vegetarian · gluten-free
Llapingachos (cheese-stuffed potato cakes)
Ecuadorian annatto potato patties stuffed with cheese, griddled golden and served with peanut sauce, chorizo and egg.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and peanuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Mix mashed potatoes with annatto oil, sautéed onion and salt.
-
2
Form balls, stuff each with cheese and flatten into thick patties; chill 30 minutes.
-
3
Griddle in a little oil until golden and crisp on both sides.
-
4
Warm the peanut sauce ingredients together.
-
5
Serve with peanut sauce, fried eggs, avocado and salad (and chorizo if not vegetarian).
