Llapingachos

Yield: 6 servings

Measure Ingredient
2 pounds Russet potatoes, peeled and cut in half
\N \N Salt
\N \N Pepper
\N \N Butter
1 large Onion, minced
½ cup Minced cilantro
¼ pounds Muenster cheese
\N \N 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, ⅓ 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

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