BM# 77: Week 2/ Day 2 Theme: Explore Latin American Cuisine Dish: Llapingachos (Potato Pancakes with Peanut Sauce)
Potato and cheese happen to be my son’s favorite food groups. He will try any dish with either of these ingredients and 9 out of 10 times he will LOVE that dish. Today’s dish combines both his favorites in a delicious Latin style potato pancakes called Llapingachos (it’s pronounced as yah-peen-GAH-chos). These little tasty mashed potato cakes are an Ecuadorian favorite and are enjoyed as breakfast or a hearty snack.
There seems to be a potato pancake recipe is almost every cuisine. I have tried the Swedish potato pancake called Raggmunk and the Jewish version called Latkes. Even though all of these pancakes are made with potato, they are very very different from each other and it is so interesting to see how slight changes in the recipes produce widely different dishes.Llapingachos typically contain eggs to help bind them, but this eggless version uses flour to do the job. But without the egg, they tend to be somewhat delicate and need a gently hand while flipping these. Also keeping the pancakes small improves the chances of them staying together when being flipped.
Recipe is from Viva Vegan cookbook. Llapingachos can be served alone with some raw tomato-onion salad on top but they are great to serve with some Latin style peanut sauce (salsa de mani). These potato pancakes are hearty on their own but can be made into a full meal by serving with multiple sauces, a cabbage salad and Latin style baked tofu.
Heat 2tsp oil in a saucepan; add the onion and fry till very soft, about 4~5 minutes.
Stir in the tomato, cumin andcook till the tomato is mushy, about 2 minutes.
In a measuring cup, stir together warm broth and peanut butter until the mixture is smooth. Pour this into the pan.
Stir and add the almond milk, lower the heat to low and cook for 2~3 minutes, stirring constantly. Remove from heat and serve warm with the potato pancakes.
Make the Potato Pancakes:
In a mixing bowl, combine the warm mashed potato, green onions, garlic and mix well. Let the mixture cool a little.
Add the flour, grated cheese, baking soda, salt and pepper. Mix well to combine everything. If the mixture seems too sticky add a tablespoon of flour.
Heat 3~4tbsp oil in a heavy cast-iron pan or a nonstick pan on medium heat. Gently slide in 2~3 pancakes into the hot oil and cook for 2~3 minutes or until golden brown on one side.
Carefully flip and cook the other side for 2~3 minutes until golden. Remove the pancakes onto paper towel lined plate. Cool for 1~2 minutes. Serve hot with peanut sauce and chopped tomato & red onions.