Llapingachos Ecuatorianos

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Llapingachos Ecuatorianos (Ecuadorean Potato-And-Cheese Patties)

 

Recipe By :Maricel Presilla, Cooking Light, April 2001

Serving Size : 6 Preparation Time :0:00

Categories : Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 teaspoons kosher salt

2 medium baking potatoes -- peeled & quartered (about 1 1/4 lbs)

6 tablespoons queso fresco or monterey jack cheese -- shredded (1 1/2

oz)

2 tablespoons green onions -- minced

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon olive oil

3/4 cup tomato -- diced

1/2 cup red onion -- julienned

 

Place 1 1/2 tsp. salt and potatoes in a saucepan, and cover with water. Bring to

a boil; reduce heat, and simmer 15 minutes or until tender. Drain, and mash

with a potato masher until smooth. Cool.

 

Add cheese, green onions, 1/4 tsp. salt, and pepper to potato mixture, stirring

well. Divide potato mixture into 6 balls (about 1/2 cup per ball). Flatten

balls into 1/2-inch-thick patties (about 3-inch diameter). Place on a baking

sheet; cover and refrigerate 20 minutes or until firm.

 

Heat oil in a large nonstick skillet over medium heat. Place potato-and cheese

patties in pan; cook 5 minutes or until bottoms are browned. Turn patties; cook

3 minutes. Top patties with tomato and red onion.

 

S(Formatted by):

" KETS on 8/22/01 "

 

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Per Serving (excluding unknown items): 73 Calories; 3g Fat (35.5% calories from

fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 563mg

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

 

NOTES : For a vibrant color, cook the patties in annatto oil.

Nutr. Assoc. : 0 0 4670 0 0 0 0 0 0