Receta de llapingacho ecuatoriano

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds flavor without dairy.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola is more affordable.

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Mashed peas provide creaminess at a lower cost.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes add nutrients and flavor.

Peel and cut 4 rousset potatoes into pieces.

Boil the potatoes in water with plenty of salt until tender, about 12 minutes.

Drain the potatoes and mash them into a purée without adding butter to avoid them falling apart when frying.

Mix in grated cheese (mozzarella or fresh cheese) and season with salt.

Heat about 2-3 tablespoons of oil in a skillet.

Sauté chopped red onion in the hot oil until fragrant.

Add a bit of pasta de achiote for color and flavor to the sautéed onions.

Add a pinch of cumin to the onion mixture and cook for about 3 minutes.

In a blender, combine half a pound of peanuts, half a cup of milk, and salt to taste; blend until smooth.

If the peanut mixture is too thick, add more milk or water to reach desired consistency.

Cook the peanut sauce over low heat for about 5 minutes, stirring occasionally.

Form the potato mixture into patties and fry them in the skillet until golden brown on both sides, about 4-5 minutes per side.

Serve the llapingachos with avocado, lettuce, and the peanut sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens