Ecuadorian Cheesy Potato Patties (Llapingachos)

1. 1

   Bring 2 quarts water to boil in large saucepan.

2. 2

   Add potatoes and salt.

3. 3

   Cook 20 minutes or until potatoes are tender; drain.

4. 4

   Place in large bowl; mash until smooth.

5. 5

   Heat 2 Tbsp.

6. 6

   of the oil in medium skillet on medium heat.

7. 7

   Add onions and 1 tsp.

8. 8

   of the paprika; cook and stir until onions are tender.

9. 9

   Stir into the mashed potatoes; cool.

10. 10

    Stir in cheese.

11. 11

    Shape evenly into 6 (1-inch-thick) patties.

12. 12

    Mix remaining 2 Tbsp.

13. 13

    oil and 1 tsp.

14. 14

    paprika until well blended.

15. 15

    Heat large nonstick skillet, griddle or cast iron skillet on medium heat.

16. 16

    Brush a little of the oil mixture onto bottom of pan.

17. 17

    Add patties; cook 3 minutes or until bottom is crisp and golden brown.

18. 18

    Brush tops of patties with remaining oil mixture; turn over.

19. 19

    Cook an additional 3 minutes or until crisp and golden brown on both sides.

20. 20

    Serve each patty topped with 2 Tbsp.

21. 21

    of the Peanut Sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.