Sopa de Patacones

green plantains

🥗Healthier: zucchini

💰Cheaper: potatoes

Zucchini is lower in calories, while potatoes are more affordable.

chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu is a lower-calorie protein, while beans are a budget-friendly protein source.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with bouillon

Homemade broth is healthier, while bouillon is economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more affordable.

Peel the potatoes and chop them into medium chunks, keeping them the same size for even cooking.

Add the potato chunks to a pot with a little salt and cook until soft.

Chop green onion, cilantro, and two garlic cloves finely to make a refrito.

In a pan, add the chopped green onion, garlic, and cilantro; cook for about 3 to 4 minutes.

Drain all the water from the cooked potatoes to keep them firm for the pancakes.

In the same pot where the potatoes were cooked, add the refrito, a teaspoon of butter, and salt; mix everything and mash well.

Shape the mashed potato mixture into balls and create a hole in the middle to insert cheese; set aside on a plate covered with plastic wrap in the fridge.

Slice a red onion into thin strips and wash it with salt water to remove the strong flavor.

Chop a de-seeded tomato into small cubes and finely chop some cilantro; mix these with the onion in a bowl.

Add the juice of 2 lemons, half a teaspoon of white vinegar, and a pinch of salt and pepper to the onion mixture; set aside.

In a blender, combine 3 tablespoons of peanut paste and a cup of milk; blend well.

Add the blended mixture to the pan where the refrito was made; let it cook for a couple of minutes, stirring occasionally to prevent sticking.

Fry the longaniza in a little oil, as it will release more fat while cooking.

In a non-stick pan, heat a little oil and add the potato pancakes; let them cook until a crust forms on the bottom, then flip them.

Cook the potato pancakes well on each side until golden-brown.

Plate the yapingacho by adding two golden-brown potato pancakes, a portion of rice, pieces of longaniza, and a little lettuce for the onion salsa salad.

Top the rice with a fried egg and drizzle peanut sauce over the potato pancakes; serve with avocado slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary