On Line Cookbook
Llapingachos - Ecuadorian Potato Cakes
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www.qvc.com " Bob's Online Kitchen"

Serves/Makes:6 servings

  • 4 cups (950 ml) Onions, peeled and finely chopped
  • 3 tbsp (45 ml) Butter or margarine
  • 2 pounds Potatoes, peeled, boiled, then finely grated (6 cups)
  • 1 tsp (5 ml) Salt
  • 1/2 tsp (2 ml) Pepper
  • 1/2 pound Muenster cheese, shredded (about 2 cups)
  • 2 tbsp (30 ml) Olive oil
  • In a covered Dutch oven, braise the onions in the butter for 20 minutes, or until soft but no browned. Set aside to cool.
  • Thoroughly mix the grated potatoes and onions.
  • Season with the salt and pepper.
  • Shape the potato mixture into golf-ball-sized balls.
  • Make a well in the center of each ball, then bury some cheese in each ball.
  • Flatten each ball into a 3 inch disk.
  • Heat the oil in a skillet and fry the Llapingachos 3 or 4 at a time for 3 to 4 minutes per side.
  • Add more oil if necessary.

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