Srta Branciforte

Llapingachos Ecuatorianos (Ecuadorian Potato-and-Cheese Patties)

Rating: 5 star

Yield:

6 servings (serving size: 1 patty)

Nutrition Info

Ingredients

Ingredient Checklist

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

Directions

Instructions Checklist

Step 1
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.
Step 2
Add cheese, green onions, 1/4 teaspoon salt, and pepper to potato mixture, stirring well. Divide potato mixture into 6 balls (about 1/2 cup per ball). Flatten balls into 1/2-inch-thick patties (about 3-inch diameter). Place on a baking sheet; cover and refrigerate 20 minutes or until firm.
Step 3
Heat oil in a large nonstick skillet over medium heat. Place potato-and-cheese patties in pan; cook 5 minutes or until bottoms are browned. Turn patties; cook 3 minutes. Top patties with tomato and red onion.

Nutrition Facts

Per Serving:

157 calories; calories from fat 26%; fat 4.6g; saturated fat 1.8g; mono fat 1.3g; poly fat 1.2g; protein 4.2g; carbohydrates 24.9g; fiber 2.1g; cholesterol 6mg; iron 0.6mg; sodium 279mg; calcium 64mg.