Llapingachos (Ecuador)

World-Bites (98) / Llapingachos

Ecuador is situated in South America and it is covered with wide fields, jungles, tropical forests and agricultural plains. Because of this, the Ecuadorian people are in touch with the nature and all its elements. There are many fruits and vegetables growing in the country, so the Ecuadorian people are familiar to them and know how to use them best. Ecuador’s locals are very proud of their national plants and aliments that are unified in their cuisine; a cuisine which is exotic, highly flavored and spiritually meaningful. At only pennies per bite, bakeries offer a delicious range of breads, sweet pastries, and savory snacks, such as empanadas (hot, crispy meat or cheese-filled pastries) and llapingachos (potato and cheese pancakes). Tortillas de maiz (thin corn pancakes) and choclo (barbecued Andean corn) are sold by street vendors and make great snacks any time of day.

Ingredients

* Russet potatoes, peeled -- 2 pounds
* White cheese, shredded -- 1 cup
* Scallions, chopped finely -- 6
* Salt -- to taste
* Achiote powder (see notes) -- 2 teaspoons
* Oil -- 1/4 cup

Method

1. Place the potatoes in a large saucepan, cover with salted water and bring to a boil, uncovered, over medium-high heat. Cook the potatoes until a knife pierces them easily. Drain the potatoes and set them aside to steam dry for 3 to 4 minutes.
2. Mash the potatoes until smooth or put them through a ricer. Season to taste with salt. When cool enough, form 1/3 cup portions of the mashed potatoes into balls and set on a baking sheet. Chill for at least 20 minutes; this will make the patties much easier to handle.

3. Remove potatoes from the refrigerator. Mix the cheese and scallions together and stuff each ball with about 1 tablespoon of the mixture. Flatten the balls with your hands to form patties.
4. Heat the oil in a skillet over medium heat. Sauté the patties, a few at a time, until browned on each side. Remove to a warm oven until all patties have been sautéed.

Variations

* The achiote powder gives the patties an orange color. If you don't have achiote, add a teaspoon or two of paprika. Or just leave it out altogether.
* Ecuadorans typically use a young white cheese called queso blanco for stuffing llapingachos, but you can use Monterey jack or mozzarella.
* Use finely minced white onion instead of scallions.
* Mix the cheese and scallions in with the potatoes instead of stuffing them.