Eating Only Ecuadorian Food For a Day 🇪🇨
Recipe Information
Vegan Llapingachos
Cultural Context
Originating from the Andean region of Ecuador, Llapingachos are traditional potato cakes often enjoyed as a hearty meal. These cakes are typically served with a variety of toppings, showcasing the rich agricultural heritage of the region. In modern times, vegan versions have emerged, allowing more people to enjoy this beloved dish while adhering to plant-based diets.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
vegan cheese
🥗Healthier: nutritional yeast
💰Cheaper: mashed avocado
Nutritional yeast adds a cheesy flavor with fewer calories.
corn flour
🥗Healthier: whole wheat flour
💰Cheaper: all-purpose flour
Whole wheat flour increases fiber content.
Boil peeled and chopped potatoes until fork tender.
In a pan, heat oil and add achiote powder and diced onions, cooking until soft.
Drain the boiled potatoes and mash them until smooth.
Mix the mashed potatoes with the onion mixture, salt, and pepper until well combined.
Scoop about half a cup of the potato mixture, press it into a disc, add vegan cheese, and seal the mixture around the cheese to form a patty.
Refrigerate the patties for an hour to set.
Prepare a cortido by soaking thinly sliced red onions in warm water, then draining and rinsing.
Mix the onions with lime juice and salt, letting it sit for 30 minutes.
For the peanut sauce, cook diced onions in oil, then mix in creamy peanut butter and almond milk until smooth, adding cilantro, onion, cumin, garlic powder, salt, and pepper to taste.
Cook the patties in a pan with oil for 4-5 minutes on each side until golden brown.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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