Ecuadorean Potato Cakes With Peanut Sauce (Llapingachos) – a delicious recipe with gold potatoes, garlic, scallion, annatto oil, ground cumin, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Peel potatoes and cut into 1 inch pieces. Cover with cold water add salt and simmer til very tender.
2
While potatoes boil, cook garlic and 1/3 cup scallions in 2 tbs of annatto oil in a small saucepan over medium heat, stirring until softened about 2 minutes.
3
Stir in cumin and 1/4 tsp pepper and cook 1 minute. Add tomato and cook stirring 2 minutes.
4
Add milk and bring to a bare simmer, then remove from heat and stir in peanut butter until well combined. Keep covered and warm off heat.
5
Drain and mash potatoes. Cook remaining 1/2 cup of scallions with 1/4 tsp salt and pepper in 2 tbs of annatto oil until softened.
6
Stir into potatoes along with the cheese. Form into 8 balls, flatten into a 3 inch patty.
7
Heat 1 tbs annato oil in a non stick pan over medium high, then fry cakes in two batches turning over once until crusty both sides (about 6 mins a side).
8
Gently reheat peanut sauce thinning with a little water to creamy consistency if needed. Serve with the potato cakes.
842
kcal
Calories
58
g
Fat
55
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 lbs yukon gold potatoes (yellow fleshed), 2 garlic cloves, finely chopped, 1/3 cup scallion (plus extra 1/2 cup finely chopped), 6 tablespoons annatto oil, divided, and more.
Yes, Ecuadorean Potato Cakes With Peanut Sauce (Llapingachos) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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