Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Ecuadorean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cooking the Potatoes: Place the potatoes in a medium pot with 2 quarts of water and 1 tablespoon salt and bring to a boil over medium high heat. Simmer until soft, about 30 minutes. Drain and mash, leaving the mixture slightly chunky. | 2. Mixing and Shaping: When the puree cools a bit, but is still warm to the touch, add the scallions, cheese, black pepper, and salt. Mix well. Divide the puree into 24 balls—about one heaping tablespoon of puree for each ball. Flatten the balls to form patties 1 ½-inch wide by ½-inch thick. Let cool for at least twenty minutes before cooking, otherwise they will stick to the pan and fall apart. | 3. Cooking: When the patties are cool and firm to the touch, heat a 10-inch nonstick skillet. Add 1 ounce achiote oil and 10 - 12 patties. Cook for 3 minutes at low heat to form a crust. With a narrow spatula, flip the patties over and brown them on the other side on medium heat for three minutes. Repeat the process with rest of the llapingachos. | 4. Red Onion Relish: Place onions in a medium bowl with the lime juice. Allow to rest for 5 minutes. Stir in the tomatoes, hot peppers, and cilantro. Season with salt to taste. Serve at room temperature. | 5. Serve llapingachos hot with a dollop of red onion relish. | 6. Note: Servings are estimated as an appetizer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	4	1/2	peeled quartered	-	-	-	-
salt	1	tablespoon	coarse	-	-	-	-
scallion	3 -4		minced	0.0	0.0	0.0	0.0
queso fresco	1/2	cup	crumbled	182.39	1.8178	11.0349	14.5302
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
salt				-	-	-	-
corn oil	1/4	cup		490.5	0.0	0.0	54.5
achiote	1	teaspoon	ground	-	-	-	-
red onion	1		peeled sliced	-	-	-	-
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
salt	1/2	tablespoon		-	-	-	-
tomato	2		seeded diced	80.4198	17.3796	3.9316	0.8936
cayenne pepper	2		seeded deveined chopped	11.448	2.0387	0.4324	0.6217
cilantro	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.