Ecuadorean Potato Cakes with Peanut Sauce Llapingachos
Discover the irresistible flavors of Ecuador with Llapingachos, golden potato cakes stuffed with gooey mozzarella and paired with a rich, savory peanut sauce. Made from creamy mashed Russet potatoes infused with achiote for a hint of earthiness, these potato patties are crispy on the outside and melt-in-your-mouth tender on the inside. The star of the dish is the velvety peanut sauce, simmered with garlic, onion, tomatoes, and a touch of cumin, creating a unique and flavorful topping. Garnished with fresh cilantro and avocado slices, these Llapingachos make a perfect blend of comfort food and authentic South American cuisine. Ideal for a hearty vegetarian meal or a side dish, they’re easy to prepare in under 90 minutes and will elevate your culinary repertoire with their rich textures and bold, satisfying taste.
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Recipe Information
Ingredients
- 4 large (roughly 2 lbs) Russet potatoes
- 2 tablespoons Unsalted butter
- 2 teaspoons Salt
- 1 teaspoon Ground achiote or annatto powder
- 1.5 cups (shredded) Mozzarella cheese
- 3 tablespoons (for frying) Vegetable oil
- 1 medium (finely chopped, divided) Onion
- 2 cloves (minced) Garlic
- 2 medium (diced) Tomatoes
- 0.5 cup Creamy peanut butter
- 1 cup Milk
- 0.5 teaspoon Cumin
- 2 tablespoons (chopped, for garnish) Cilantro
- 1 sliced (for serving) Avocado
Instructions
Peel and cut the potatoes into chunks. Place them in a large pot, cover with water, and add 1 teaspoon of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15 minutes.
Drain the potatoes and mash them until smooth. Stir in butter, the remaining 1 teaspoon of salt, and the ground achiote or annatto powder. Allow the mixture to cool completely.
Once the potato mixture has cooled, divide it into 8 equal portions. Flatten each portion into a disc and place a small handful of shredded mozzarella cheese (about 2 tablespoons) in the center. Fold the edges of the potato disc over the cheese and shape it into a patty. Repeat with the remaining potato portions.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Fry the potato cakes in batches, about 3-4 minutes per side, until golden brown and crispy. Add more oil to the skillet as needed. Set the cooked potato cakes aside on a plate lined with paper towels.
To make the peanut sauce, heat the remaining 1 tablespoon of vegetable oil in the same skillet over medium heat. Add half of the chopped onion and garlic, and sauté until fragrant, about 2 minutes.
Stir in diced tomatoes and cumin, and cook until the tomatoes are soft, about 5 minutes. Add milk and peanut butter, stirring until the sauce thickens to your desired consistency. Season with salt to taste. Reduce heat to low and let the sauce simmer for 3-5 minutes, stirring occasionally.
Plate the potato cakes and drizzle generously with the peanut sauce. Garnish with the remaining chopped onion, cilantro, and avocado slices.
Serve warm and enjoy these comforting and flavorful Ecuadorean potato cakes!
Nutrition Facts
Calories |
5556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.0 g | 213% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 27.1 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 7049 mg | 306% | |
| Total Carbohydrate | 872.5 g | 317% | |
| Dietary Fiber | 77.5 g | 277% | |
| Total Sugars | 81.9 g | ||
| Protein | 188.3 g | 377% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 2194 mg | 169% | |
| Iron | 46.6 mg | 259% | |
| Potassium | 22616 mg | 481% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
