Llapingachos | Ecuadorian Potato Pancakes with Peanut Sauce
Llapingachos are delicious Potato Pancakes from Ecuador that are usually served for breakfast or snack. They are great to serve with some peanut sauce.
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Ingredients
For the Peanut Sauce (Salsa de Mani):
- 2 teaspoon Oil
- 1 Small Onion, finely chopped
- 1 Large Tomato, finely chopped
- ¼ teaspoon Ground Cumin
- ½ cup Warm Veggie broth or water
- ⅓ cup Smooth Peanut Butter
- ¼ cup Almond Milk (or other non-dairy Milk)
- To taste Salt & Pepper
For the Potato Pancakes (Llapingachos):
- 2 Large Potatoes, boiled, peeled and mashed
- 1 Small Onion, finely chopped
- 1 Garlic clove, finely minced
- ½ cup All purpose flour, plus more for coating the patties
- Pinch of Baking soda
- 1 tablespoon Lemon juice
- ¼ cup Grated Cheddar or Monterey Jack cheese
- To taste teaspoon Salt & Pepper
- ¼ cup Oil
Instructions
Make the Peanut Sauce:
- Heat the oil in a saucepan on medium heat, add the onion and fry till very soft, about 4~5 minutes. Stir in the tomato, cumin and cook 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, onions, garlic and mix well. Let the mixture cool a little.
- Add the flour, grated cheese, baking soda, lemon juice salt and pepper. Mix well to combine everything. Knead the mixture for 2-3 minutes to stimulate the gluten in the flour. Divide the dough into 8 equal pieces and roll into balls. Shape the potato pancakes and gently pat them into a small cake about ½~¾" thick and about 3" in diameter. Dredge all the sides of the potato cake in flour. Repeat with the remaining dough and dredge each in flour.
- Heat 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. Repeat with the remaining pancakes. Serve hot with peanut sauce and chopped tomato & red onions.
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Notes
- I usually boil whole potatoes in a pressure cooker. But you can also boil peeled and chopped potatoes in a saucepan with lots of water. Cover and bring to a boil over high heat. Lower the heat to simmer and cook for 15~20 minutes or until the potatoes are tender. Drain and mash the potatoes.
- These potato patties are slightly delicate and require a gentle hand while cooking them. Make patties that are small and just under 3" will make them more manageable. Use a thin, wide spatula while flipping them.
- To make gluten free potato and cheese patties, use gluten free flour.
- Simply omit the cheese in the recipe to make the recipe vegan. If you want, add 2~3 tablespoons nutritional cheese for the cheese flavor.
- You can freeze potato pancakes. Place the uncooked patties on a baking sheet and place them in the freezer. Once they are frozen, transfer them into a ziploc bag and store for up to 1 month. Cook them according to the recipe.
- Sometimes llapingachos are stuffed with white cheese. Instead of adding cheese to the dough, stuff melt able cheese into the center of the pancakes.
Nutrition
Serving: 1Llapingacho | Calories: 230kcal | Carbohydrates: 20g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 145mg | Potassium: 372mg | Fiber: 3g | Sugar: 3g | Vitamin A: 197IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 1mg
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