Llapingachos (Ecuadorian Potato Cakes)

Llapingachos are fried potato pancakes that originated in Ambato, Ecuador. They are a mash potato pattie with a cheese centre fried on a hot griddle. Llapingachos are traditionally served with a peanut sauce. Another common alternative is to serve them with avocado, sausage, fried egg and a tomato and lettuce salad. This Ecuadorian dish is mainly from the highlands but is also popular in the eastern provinces and coastland.

Ingredients:

Starchy Potatoes
Mozzarella Cheese
Paprika
Cherry Tomatoes
Red Onion
Lime Juice
Salt & Pepper
Oil

Method:

Peel and roughly chop your potatoes.

2. Boil your poataoes for 15-20 minutes or until a knife cuts through with ease.

3. Whilst your potatoes are boiling, thinly slice half a red onion. Place your sliced onions into a container and cover with boiling water. Let onion sit for 5 minutes.

4. Take a handful of cherry tomatoes and slice into quarters. They will be you to garnish later laongside the pickled onion. Next drain the onions and add a glug of line juice and a slat to taste.

5. Once potatoes have boiled, drain and place in a separate bowl. Allow to cool for 5-10 minutes.

6. Next mash your cooked potatoes until smooth and it is lump free.

7. Now add the paprika seasoning to your mash mixture. Then mix until well combined.

8. Next you need to roll your mash mixture in to golf ball sized balls. Then lightly flatten with your hand making a slight well in the middle.

9. Place a small handfull of the grated mozzarella into the wells. Then fold the edges in to ensure all cheese in hidden in the middle. Shape into even sized patties.