Llapingachos Ecuatorianos (Ecuadorean Potato-and-Cheese Patties)

Llapingachos Ecuatorianos (Ecuadorean Potato-and-Cheese Patties)
Photo by Becky Luigart-Stayner

Ingredients

  • 6 tablespoons (1 1/2 ounces) shredded queso fresco or Monterey Jack cheese
  • 6 tablespoons (1 1/2 ounces) shredded queso fresco or Monterey Jack cheese
  • 2 tablespoons minced green onions
  • 2 tablespoons minced green onions
  • 2 medium peeled baking potatoes, quartered (about 1 1/4 pounds)
  • 2 medium peeled baking potatoes, quartered (about 1 1/4 pounds)
  • 1 tablespoon olive oil
  • + 11 more ingredients
    • 1 tablespoon olive oil
    • ¼ teaspoon freshly ground black pepper
    • ¼ teaspoon freshly ground black pepper
    • ¾ cup diced tomato
    • 1 ½ teaspoons kosher salt
    • ¾ cup diced tomato
    • ½ cup julienne-cut red onion
    • 1 ½ teaspoons kosher salt
    • ¼ teaspoon kosher salt
    • ½ cup julienne-cut red onion
    • ¼ teaspoon kosher salt

Place 1 1/2 teaspoons salt and potatoes in a saucepan, and cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain, and mash with a potato masher until smooth. Cool. Add cheese, green onions, 1/4 teaspoon salt, and pepper to potato mixture, stirring well. Divi...

View full recipe at My Recipes

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