Llapingachos Ecuatorianos (Ecuadorean Potato-And-Cheese Patties)

1. 1

   Place 1 1/2 teaspoons salt and potatoes in a saucepan, and cover with water.

2. 2

   Bring to a boil; reduce heat, and simmer 15 minutes or until tender.

3. 3

   Drain, and mash with a potato masher until smooth.

4. 4

   Cool.

5. 5

   Add cheese, green onions, 1/4 teaspoon salt, and pepper to potato mixture, stirring well.

6. 6

   Divide potato mixture into 6 balls (about 1/2 cup per ball).

7. 7

   Flatten balls into 1/2-inch-thick patties (about 3-inch diameter).

8. 8

   Place on a baking sheet; cover and refrigerate 20 minutes or until firm.

9. 9

   Heat oil in a large nonstick skillet over medium heat.

10. 10

    Place potato-and-cheese patties in pan; cook 5 minutes or until bottoms are browned.

11. 11

    Turn patties; cook 3 minutes.

12. 12

    Top patties with tomato and red onion.

* Per serving · 4 servings · Values may vary.

No additional tips available.