Llapingachos Ecuatorianos
Recipe: #34411
February 26, 2020
Categories: Side Dishes, Cheese, Monterey Jack, Onions, Potatoes Central/South American, Fresh Tomatoes, more
"These delicious potato patties are simple and pretty."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (139.6 g)
- Calories 114.5
- Total Fat - 3.7 g
- Saturated Fat - 1.2 g
- Cholesterol - 4 mg
- Sodium - 746.6 mg
- Total Carbohydrate - 17.1 g
- Dietary Fiber - 2.8 g
- Sugars - 2.3 g
- Protein - 3.9 g
- Calcium - 79.5 mg
- Iron - 0.6 mg
- Vitamin C - 12.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place 1 1/2 teaspoons 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.
Step 2
Add cheese, green onions, 1/4 teaspoon salt, and pepper to potato mixture, stirring well.
Step 3
Divide potato mixture into 6 balls (about 1/2 cup per ball).
Step 4
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.
Step 5
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.
Step 6
Turn patties; cook 3 minutes.
Step 7
Top patties with tomato and red onion.
Tips
No special items needed.
0 Reviews
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