The Diversity Committee presents recipes from all around the world. Try this tasty dish from Ecuador.
Llapingachos (yah-peen-GAH-chos) are a popular side dish in the highlands of Ecuador. They are often served with fried eggs and a simple salad of lettuce, tomato and avocado. Sometimes sausages and a side of rice are added to make a full and typically Ecuadorian meal.
- 2 pounds potatoes, peeled and sliced
- 4 tablespoons (1/4 cup) butter
- 2 medium onions, finely chopped
- 2 cups Munster cheese, shredded lard, butter, or oil
HOW TO PREPARE:
Boil the potatoes in salted water until soft. Drain and mash. Heat the butter in a skillet and sauce the onions until they are very soft.
Add the onions to the mashed potatoes, mixing well. Shape the potatoes into 12 balls.
Divide the cheese into 12 parts and stuff each of the potato balls with the cheese, flattening them as you do so into cakes or patties about 1 inch thick. Chill in the refrigerator for about 15 minutes.
In enough lard, butter, or oil (with or without annatto as you please) to cover the bottom of a skillet, sauce the potato cakes until they are golden brown on both sides.