Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Russet potatoes, peeled and
-cut in half
Salt
Pepper
Butter
1 lg Onion, minced
1/2 c Minced cilantro
1/4 lb Muenster cheese
Salsa de mani

Llapingachos are fried Ecuadorean potato patties flavored with
cheese. From "South American Cooking" by Barbara Karoff.

In pot, cover potatoes with cold water and bring to boil. Cook until
tender and drain. Mash potatoes. Season to taste with salt and pepper.

Melt 1 tablespoon butter in pan. Add onion and saute until tender. Add
sauteed onions, 1/3 cup butter, cilantro and cheese to potatoes. Mix
well.

Spread mixture in lightly buttered gratin dish or shallor casserole
and place under broiler until little flecks of brown appear on
potatoes. Cut into 12 squares. Serve with Salsa de Mani.
Submitted By MICHAEL ORCHEKOWSKI On 08-06-95

Browse by categories