Ecuadorean Potato Cakes Llapingachos
From gourmet sept. 07 - yum!!
Steps
Peel potatoes and cut into 1-inch pieces.
Cover with cold water in a medium pot , stir in 1 teaspoons salt and simmer until very tender , about 18 minutes.
Drain potatoes , then mash in a bowl.
Cook scallions with 1 / 4 teaspoons each salt and pepper in 2 tablespoons annatto oil over med.
Heat , stirring , until scallions are softened , then stir into potatoes along with cheese.
Form mixture into 8 balls and flatten each into a 3-inch patty.
Heat 1 tablespoons annatto oil in a 12-inch nonstick skillet over med.
-high until hot , then fry cakes in 2 batches , turning over once , until crusty , about 6 minute per batch.
Add remaining oil for second batch.
Ingredients
yukon gold potatoes, scallion, salt and pepper, annatto oil, muenster cheese