Ecuadorean Potato Cakes with Peanut Sauce

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Ecuadorean Potato Cakes with Peanut Sauce

 

Recipe By :Soyfoods Cooking for a Positive Menopause - Bryanna Clark Grogan

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Peanut Sauce:

1 tablespoon extra-virgin olive oil

2 cloves garlic -- minced

1 medium onion -- minced

pinch paprika

2 medium tomatoes -- chopped

OR

1 cup canned diced tomatoes (reserve the juice)

1/2 cup peanut butter mixed with 1/2 cup hot water

1/2 cup hot tomato juice (or juice from canned

tomatoes) or water

1/2 teaspoon salt

1/4 teaspoon cayenne

freshly ground black pepper, to taste

Potato Cakes:

2 pounds Yukon Gold potatoes -- peeled and cut into chunks

2 teaspoons extra-virgin olive oil

2 onions -- minced

1 clove garlic -- minced

pinch paprika

2 cups crumbled firm tofu

3/4 teaspoon salt

freshly ground black pepper, to taste

Garnish:

lettuce leaves

tomato wedges

avocado slices drizzled with fresh lemon

juice

 

Here is another inventive South American potato dish (Llapingachos Con Salsa De

Mano). Tofu replaces fresh cheese, with excellent results. This recipe of mine

first appeared in the March 1994 Vegetarian Times.

 

To make the peanut sauce, heat the olive oil in a medium saucepan over

medium--high heat. Saute the 2 cloves garlic, 1 medium onion, paprika, and

tomatoes. When the onions are soft, add the diluted peanut butter, tomato juice

or water, salt, cayenne, and black pepper. Stir and simmer until thickened and

hot. Keep warm.

 

To make the potato cakes, boil the potatoes in salted water until tender. Drain

and mash. Set aside.

 

Heat the olive oil in a medium saucepan over medium-high heat. Sauter the

onionn, garlic, and paprika until the onions are very soft, adding a little

water if necessary to keep from sticking. Add the onions and tofu to the mashed

potatoes. Mix well and form into 12 to 16 patties, abour 1/2-inch thick. Cook

the patties over medium heat in a lightly oiled nonstick skillet until browned

on both sides. Top each serving with hot peanut sauce, and garnish with

lettuce, tomatoes, and avocado slices.

 

 

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Per Serving (excluding unknown items): 65 Calories; 4g Fat (52.0% calories from

fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 450mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1 Fat.

 

NOTES : Serves 6 to 8

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0