Llapingachos -

Llapingachos

      

February 8, 2015

Directions

1Place the potatoes in a large pot, cover with salted water and bring to the boil, uncovered, on medium-high heat.

2Boil the potatoes until a knife can pierce them easily.

3Drain the potatoes and set them aside for 3 up to 4 minutes before they are completely dry.

4Mash the potatoes until smooth.

5Season with salt.

6When cool enough, shape 1 / 3 head portions of mashed potatoes into balls and place on a baking tray.

7Let rest for at least 20 minutes.

8Start preparing the sauce mani.

9Simmer the milk and sliced ‚Äč‚Äčonion in a small saucepan for about 10 minutes.

10Do not boil.

11Strain the onions from the milk and discard.

12Beat the butter into the hot milk and season with salt.

13Bring to a boil, reduce heat to low and simmer until it thickens, 4-5 minutes.

14The sauce should have the consistency of whipped cream.

15Add a little more milk or peanut butter as needed.

16Set aside.

17Remove potatoes from the refrigerator.

18Mix the cheese and scallions together and cover each ball with about 1 tablespoon of the mixture.

19Press the balls flat with your hands to form patties.

20Heat the oil in a skillet over medium heat.

21Behind the pasteitjes, a few at a time, until brown on each side.

22Then place in a warm oven until all patties are fried.

23Serve topped with the salsa de mani.

Ingredients

Russet potatoes, shelled - 2 pond

White cheese, grated - 1 cup

Scallions, mince - 6

Salt - to taste

Achiote powder (see note) - 2 teaspoons

Oil - 1 / 4 cup

Salsa de Hands (peanut sauce)

Milk - 1 1 / 2 cups

Ui, thinly sliced - 1 / 4 head

Natural peanut butter - 1 / 3 head

Salt - to taste

00:00