Ecuador Llapingachos (Stuffed Potato Patties

Step 1

For the llapingachos

Step 2

Boil the potatoes until tender

Step 3

Heat the oil over medium heat add the onion, and achiote, cook until the onions are soft, about 7 minutes.

Step 4

Drain the potatoes and mash them, mix in the onion and achiote mixture and add salt to taste.

Step 5

cover the dough and let sit at room temperature for about an hour.

Step 6

Make small balls with the dough about the size of a golf ball.

Step 7

Make an indentation in the middle of each ball and fill with the cheese about a tablespoon.

Step 8

Shape the dough into thick patties and let rest in the refrigerator about 1 hour.

Step 9

On a hot griddle sprayed with a little oil, cook until browned on each side.

Step 10

Serve with a fried egg, chorizo or grilled sausage, peanut sauce, tomato curtido, avocado slices and hot sauce.

Step 11

For the Peanut sauce:

Step 12

Mix the peanut butter and 1/2 cup of milk until the peanut butter is dissolved.

Step 13

Heat the oil in a pan and add the onion, achiote, cumin and salt. Cook until the onions are soft about 7 minutes.

Step 14

Add the peanut butter and milk mixture as well as the remaining milk.

Step 15

Combine well and simmer for 10 minutes

Step 16

Add the additonal chopped onion and cilantro.

Step 17

Serve warm over the llapingachos.

Step 18

For the Aji Criollo (hot sauce)

Step 19

Combine all the ingredients except the onions into a blender or food processor

Step 20

Add in the chopped onions and add salt to taste.

Step 21

Serve on the side of the llapingachos.