Crisp Ecuadorian Llapingachos with Peanut Sauce
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
For the Peanut Sauce
For the Topping
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.
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.
Pickling the Onions
Ensure onions sit for adequate time to enhance their tangy flavor.
Plating & Serving
Crisp Ecuadorian Llapingachos with Peanut Sauce
Crisp Ecuadorian Llapingachos with Peanut Sauce
Plating & Serving
Serve the llapingachos warm, drizzled generously with peanut sauce, and top with pickled onions for a vibrant finish.