Crisp Ecuadorian Llapingachos with Peanut Sauce

Name: Crisp Ecuadorian Llapingachos with Peanut Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 2 lbs potatoes; 1 cup queso fresco; 1 tablespoon achiote oil; Salt; 1 cup peanuts; 1 tablespoon achiote oil; 1 small onion; 2 cloves garlic; 2 cups milk; Salt and pepper; 2 onions; 1 tablespoon lime juice; Salt

Traditional Potato Patties with a Nutty Twist

Discover the unique flavors of Ecuador with these delicious llapingachos served with a rich peanut sauce, perfect for a fulfilling meal.

1 h 30 min
4
Intermediate

Ingredients

For the Llapingachos

2 lbs potatoes

peeled and boiled

1 cup queso fresco

crumbled

1 tablespoon achiote oil

Salt

to taste

For the Peanut Sauce

1 cup peanuts

toasted and unsalted

1 tablespoon achiote oil

1 small onion

finely chopped

2 cloves garlic

minced

2 cups milk

Salt and pepper

to taste

For the Topping

2 onions

thinly sliced

1 tablespoon lime juice

Salt

to taste

Preparation

Marinating the Onions

Place sliced onions

Place sliced onions in a bowl.

Add lime juice and salt

Add lime juice and salt, mixing well.

Let sit

Let sit for at least 20 minutes to pickle lightly.

Preparing the Potato Mixture

Mash potatoes

Mash boiled potatoes thoroughly and allow them to cool slightly.

Combine ingredients

Mix in crumbled queso fresco, achiote oil, and salt.

Shape patties

Shape the mixture into small patties (approximately 1/2 inch thick).

Cooking Process

Frying the Llapingachos

Heat achiote oil in a pan over medium heat and fry patties until golden and crispy on each side.

Use medium heat for frying.

Making the Peanut Sauce

Blend toasted peanuts until fine. Sauté onions and garlic in achiote oil until translucent, add milk, peanut paste, salt, and pepper, and simmer until thickened.

Simmer on low heat.

Pickling the Onions

Ensure onions sit for adequate time to enhance their tangy flavor.

Plating & Serving