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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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Plate the potato cakes and drizzle generously with the peanut sauce. Garnish with the remaining chopped onion, cilantro, and avocado slices.
Step 8
Serve warm and enjoy these comforting and flavorful Ecuadorean potato cakes!
Nutrition Facts
| Serving size | (4670.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5556.3 |
| Total Fat 166.0g | 0% |
| Saturated Fat 54.1g | 0% |
| Polyunsaturated Fat 27.1g | |
| Cholesterol 194.1mg | 0% |
| Sodium 7049.2mg | 0% |
| Total Carbohydrate 872.5g | 0% |
| Dietary Fiber 77.5g | 0% |
| Total Sugars 81.9g | |
| Protein 188.3g | 0% |
| Vitamin D 134.5IU | 0% |
| Calcium 2193.5mg | 0% |
| Iron 46.6mg | 0% |
| Potassium 22615.8mg | 0% |
Source of Calories