Llapingachos (Ecuadorian Potato and Cheese Patties)
5 large Russet potatoes, peeled and cut in chunks
2 tsp. sunflower oil
Â½ C. finely chopped white onion
2 tsp. ground achiote
1 C. grated Mozzarella or Fontina cheese
Salt to taste
To serve: salsa de mani or peanut sauce, tomato and onion curtido, avocado slices, lettuce, fried eggs, fried sausages and hot sauce.
Boil the potatoes until soft. Heat the oil over medium high heat to make a refrito, add the onions and achiote, cook until the onions are soft, about 5 minutes. Mash the potatoes, mix in the onion refrito and salt to taste. Cover the potato dough and let it sit at room temperature for about an hour. Make small golf size balls with the potato dough. Make a hole in the middle of each ball and fill with the grated or crumbled cheese. Shape the dough into thick patties and let rest in the refrigerator for about Â½ to 1 hour. Cook the patties on a hot griddle until browned on each side, be careful when turning them as they will be very delicate. Serve with a fried egg, peanut sauce, tomato and onion curtido, avocado slices and hot sauce.