Llapingachos: Ecuadorean Hearty Potato Cakes with Creamy Peanut Sauce
Llapingachos are a traditional Ecuadorean dish that highlights the delicious combination of crispy potato patties and a luscious, homemade peanut sauce. This unique recipe features buttery Yukon Gold potatoes blended with aromatic garlic and scallions, and gooey Muenster cheese, creating a delightful texture that is both hearty and comforting. The creamy peanut sauce, flavored with spices and fresh tomatoes, takes this dish to new heights, delivering a rich and satisfying flavor profile that will transport your taste buds to the streets of Ecuador. Perfect for a lunch or snack, these potato cakes are sure to impress your family and friends and are a delightful representation of Ecuadorean cuisine.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Yukon Gold potatoes
1 1/2 lbs (peeled and cut into 1-inch pieces)
Garlic cloves
2 (finely chopped)
Scallion
1/3 cup (finely chopped (plus an extra 1/2 cup for cooking))
Annatto oil
6 tablespoons (divided)
Ground cumin
1/2 teaspoon
Medium tomato
1 (chopped)
Milk
3/4 cup
Crunchy peanut butter
1/2 cup
Muenster cheese
2 cups (coarsely grated)
Instructions
1
Peel the Yukon Gold potatoes and cut them into 1-inch pieces. Place the potato pieces in a large pot, cover with cold water, and add a generous pinch of salt. Simmer over medium heat until the potatoes are very tender, about 15-20 minutes.
2
While the potatoes are cooking, heat 2 tablespoons of annatto oil in a small saucepan over medium heat. Add the finely chopped garlic and 1/3 cup of scallions, cooking for about 2 minutes until softened and fragrant.
3
Stir in the ground cumin and 1/4 teaspoon of pepper, cooking for an additional minute. Add the chopped tomatoes and cook, stirring frequently, for another 2 minutes.
4
Pour in the milk and bring the mixture to a bare simmer. Remove from heat and stir in the crunchy peanut butter until fully combined and smooth. Keep the sauce warm off the heat.
5
Once the potatoes are cooked, drain and mash them in a large bowl. In a separate skillet, add the remaining 1/2 cup of scallions along with a pinch of salt and pepper in 2 tablespoons of annatto oil. Sauté until softened, about 3 minutes, then stir this mixture into the mashed potatoes along with the grated Muenster cheese, mixing well.
6
Form the potato mixture into 8 equal balls, then flatten each ball into a 3-inch patty.
7
Heat 1 tablespoon of annatto oil in a non-stick skillet over medium-high heat. Fry the potato cakes in two batches, cooking for about 6 minutes on each side until they are golden brown and crusty. Make sure to turn them over carefully to keep their shape.
8
Reheat the peanut sauce gently, thinning it with a little water if necessary to achieve a creamy consistency. Serve the Llapingachos hot, drizzled with the peanut sauce for a delicious finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Llapingachos?
Llapingachos are a traditional Ecuadorean dish consisting of hearty potato cakes served with a creamy peanut sauce.
What kind of potatoes should I use for Llapingachos?
The recipe calls for 1.5 lbs of Yukon Gold potatoes, peeled and cut into 1-inch pieces.
Is this recipe vegetarian?
Yes, Llapingachos are a vegetarian-friendly dish made with potatoes, cheese, and a peanut-based sauce.
What type of cheese is used in these potato cakes?
This recipe uses 2 cups of coarsely grated Muenster cheese for a gooey, melted texture.
What is the base of the creamy sauce?
The sauce is made from a base of annatto oil, garlic, scallions, tomatoes, milk, and crunchy peanut butter.
How long should the potatoes be boiled?
Simmer the potatoes over medium heat for 15-20 minutes until they are very tender.
What provides the vibrant color to the potato cakes?
Annatto oil is used throughout the recipe, giving the cakes and sauce a rich color and flavor.
How many potato cakes does this recipe make?
The mixture should be formed into 8 equal-sized balls, then flattened into 3-inch patties.
What type of peanut butter is recommended?
The recipe specifies 1/2 cup of crunchy peanut butter to add texture to the sauce.
How do you prepare the scallions for the recipe?
The scallions are divided: 1/3 cup is finely chopped for the sauce, and an additional 1/2 cup is sautéed for the potato mixture.
What aromatics are used in the peanut sauce?
The sauce uses two finely chopped garlic cloves and 1/3 cup of scallions.
How do you cook the potato cakes?
Fry the patties in annatto oil in a non-stick skillet over medium-high heat for about 6 minutes per side.
What spices are needed?
The dish is seasoned with 1/2 teaspoon of ground cumin, along with salt and pepper.
Are there tomatoes in the sauce?
Yes, one medium chopped tomato is sautéed into the sauce mixture.
How do you finish the potato mixture?
After mashing the potatoes, stir in sautéed scallions and the grated Muenster cheese.
What should the consistency of the peanut sauce be?
The sauce should be creamy; if it is too thick, you can thin it with a little water when reheating.
Can I serve this as a snack?
Yes, Llapingachos are perfect for either a lunch or a hearty snack.
How much annatto oil is required in total?
The recipe uses a total of 6 tablespoons of annatto oil, divided across different cooking steps.
What should I do if the cakes are difficult to flip?
Make sure to use a non-stick skillet and turn them over carefully to maintain their 3-inch patty shape.
How do you incorporate the milk into the sauce?
Pour the milk into the sautéed vegetable and spice mixture, bringing it to a bare simmer before adding the peanut butter.
What is the origin of this dish?
Llapingachos are a staple of Ecuadorean cuisine.
Do you mash the potatoes while they are hot?
Yes, once cooked and drained, the potatoes should be mashed in a large bowl before mixing with other ingredients.
How do I ensure the cakes are crispy?
Frying them for 6 minutes on each side until they are golden brown and crusty ensures a delightful texture.
Can I use creamy peanut butter instead?
While the recipe calls for crunchy, you could use creamy, though you would lose the intended texture.
Is there any meat in Llapingachos?
No, this specific recipe is entirely meat-free.
What is the best way to serve them?
Serve them hot, drizzled generously with the warm peanut sauce.
How much cumin is used?
The recipe uses 1/2 teaspoon of ground cumin for flavor.
What size should the potato pieces be before boiling?
Cut the peeled potatoes into 1-inch pieces to ensure even and quick cooking.
How much milk is needed for the peanut sauce?
The sauce requires 3/4 cup of milk.
What makes the potato cakes 'hearty'?
The combination of buttery Yukon Gold potatoes and a generous amount of Muenster cheese makes them very satisfying.