Llapingachos
Potato cakes with cheese inside, fried in achiote oil and served with a peanut sauce.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Boil the potatoes in their skins, peel them hot and mash them dry. Add no liquid at all.
Warm the achiote in a spoon of oil for a minute and work the coloured oil into the mash with salt.
Roll balls, press a cube of cheese into each, close them up and flatten into cakes a centimetre thick.
Chill the cakes for half an hour; that is what holds their shape in the pan.
For the sauce fry the onion, add the peanut butter and milk and simmer five minutes to the thickness of cream.
Fry the cakes over medium heat, four minutes a side, to a golden crust.
Serve with a fried egg, the sauce and an avocado salad.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: young shanahan from Bratislava, Slovakia · CC BY 2.0