LLAPINGACHOS (ECUADOREAN POTATO PANCAKES WITH CHEESE SAUCE)
A delightful specialty from Equador's highlands, found in a book of "Inca country" recipes. Perfect comfort food! Makes an extremely satisfying meal with a good avocado salad...I guarantee you won't miss meat, and I'm a die-hard carnivore myself. (Just as good with low-fat cream cheese, btw.)
Provided by Norse
Categories Potato
Time 5h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Peel and dice potatoes.
- Boil in salted water until very tender.
- Save ½ deciliter (about 1/4 cup) of the boiling water.
- Mash potatoes evenly and add boiling water, turmeric/annatto and chopped onion.
- Salt to taste.
- Cover with a tea towel and leave in a warm place for at least three hours.
- Prepare cheese sauce while mash is resting.
- CHEESE SAUCE: Mix chopped red onion well with salt and leave for 20 minutes.
- Rinse onion in cold water, then add lemon juice and sugar.
- Chop tomato and eggs finely.
- Put cream cheese in a pot, and add milk until the sauce is like thin mayonnaise.
- Heat slowly.
- Stir in tomato, eggs and onion, plus salt and pepper to taste--I add a little extra lemon juice as well to take some of the"heaviness" out of the sauce.
- Serve at room temperature or warm, not hot.
- While sauce is cooling, add mozzarella to potato mix.
- Roll the"dough" into small balls by hand, wetting your hands a little between each.
- Flatten balls into patties approximately.
- 1 cm thick and 6 cm in diameter.
- Brush pan with oil (not too much) and fry at medium heat until crisp and golden.
- Brush upside of each pancake with oil before flipping the cakes VERY GENTLY.
- Don't undercook, or they'll fall apart.
- Serve hot and fresh with cheese sauce and a salad.
Nutrition Facts : Calories 810.5, Fat 54.7, SaturatedFat 33.3, Cholesterol 261.3, Sodium 2371.3, Carbohydrate 56.5, Fiber 6.5, Sugar 6, Protein 26.2
MEXICAN POTATO PANCAKES
This is something I make because my boyfriend had them once, and now wants them HOT!
Provided by BRITTNEY LYNN
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Place tomatoes, onion, jalapeno, and water into the bowl of a blender; blend until smooth. Heat 1/4 cup canola oil in a saucepan over medium heat. Carefully stir in tomato puree, and cook for 15 minutes until thickened.
- While the sauce is cooking, season the shredded potato to taste with salt, pepper, and hot pepper sauce. Mix in onion, eggs, and jalapeno; sprinkle with flour and mix until thoroughly combined. Heat canola oil in a large skillet over medium-high heat.
- Drop potato mixture into hot oil by the heaping tablespoon. Flatten slightly, and cook until golden brown on both sides, about 2 minutes per side. Drain on paper towels, and continue with remaining potato mixture. Serve the potato pancakes with sauce spooned overtop.
Nutrition Facts : Calories 359.7 calories, Carbohydrate 38.5 g, Cholesterol 62 mg, Fat 20.7 g, Fiber 5.2 g, Protein 6.9 g, SaturatedFat 2 g, Sodium 43.4 mg, Sugar 4.1 g
CHILLI & AVOCADO SALSA SWEET POTATOES
A fresh, summery vegan recipe that won't break the bank. Get 5 of your 5 a day the easy way
Provided by Chelsie Collins
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Prick the sweet potatoes with a fork and bake for 40-45 mins, or until tender and cooked.
- Meanwhile, heat the oil in a deep frying pan and cook the onion for about 10 mins until softening. Add the garlic and paprika, and stir for 1 min. Tip in the tomatoes, then bring to a gentle simmer, season well and leave to bubble away for 10-15 mins.
- To make the salsa, combine the avocado, chilli and coriander in a small bowl. Pour the mixed beans into the pan with the red peppers. Warm through for 5 mins and taste.
- Halve each baked potato, ladle over the chilli and spoon on the salsa. Add a dollop of coconut yogurt to each half before serving, if you like.
Nutrition Facts : Calories 594 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 37 grams sugar, Fiber 24 grams fiber, Protein 18 grams protein, Sodium 0.3 milligram of sodium
BACON POTATO PANCAKES
Meet the Cook: Potatoes are something I can eat anytime of day and almost any way. This recipe's one I came up with to go along with pigs in blankets several years ago. Our three children are grown, and John and I have five grandchildren. -Linda Hall, Hazel Green, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Rinse and thoroughly drain potatoes. In a bowl, combine the potatoes, bacon, onion, eggs, flour, salt, pepper and nutmeg. , In an electric skillet, heat 1/8 in. of oil to 375°. Drop batter by 2 heaping tablespoonfuls into hot oil. Flatten to form patties. Fry until golden brown; turn and cook the other side. Drain on paper towels.
Nutrition Facts : Calories 193 calories, Fat 13g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 113mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
POTATO PANCAKES WITH AVOCADO SALSA
I like to serve these up after an afternoon in the garden while waiting for the Barbeque to get nice and hot. Add the lemon juice to your liking. I originally acquired this recipe for an Our House program. Serving quantity will change depending on if you want bite size pancakes or a few large ones.
Provided by Chrissyo
Categories Sauces
Time 30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Grate the potatoes and squeeze out the water.
- Place in a bowl with the shallots, eggs, flour, salt and pepper and mix together well.
- Heat the oil in a frying pan, then add the butter.
- Drop dessertspoonfuls of the potato mixture into the hot oil and cook until golden brown on each side.
- Remove and drain on absorbent paper.
- Keep warm.
- Mash the avocado, then add the diced tomato, chilli,*lemon juice, salt and pepper.
- Sprinkle with chives and serve with drinks.
- *If you don't like a lot of lemon juice, you can add less but make sure there is enough lemon juice to stop the avocado from discolouring.
SWEET POTATO BURGERS
These hearty spiced veggie burgers are bursting with flavour, whilst sunflower seeds and sweet potato crisps add a satisfyingly crunch. Serve with a punchy avocado and basil salsa.
Provided by Alice Hart
Time 1h35m
Number Of Ingredients 15
Steps:
- Heat oven to 200C/180C fan/gas 6. Cook the rice following pack instructions, then drain in a sieve. Spread the rice out on a baking tray to steam-dry - it needs to be as dry as possible before adding to the sweet potatoes.
- Meanwhile, toss the sweet potatoes with 2 tbsp olive oil and the cumin. Season and spread out in a large roasting tin in a single layer. Roast for 30 mins until tender and coloured, but not too crisp. Meanwhile, put the sunflower seeds in a cup, cover with water and set aside to soak while the sweet potatoes cook.
- Put the remaining olive oil in a small saucepan set over a low-medium heat. Add the onion with a pinch of salt and cook, stirring often, for 5 mins. Add the ginger and chilli, and cook for 5 mins more until very soft. Set aside.
- Drain the sunflower seeds, pat dry on kitchen paper and tip into a large mixing bowl with the sweet potatoes. Crush gently using a masher or the back of a fork. Add the rice, onion mixture, half the basil and seasoning to taste. Continue to crush together until the mixture is well mixed but not smooth. Form into 4 x 10cm diameter patties. Can be made up to 48 hrs ahead - keep covered and chilled until needed and allow to sit at room temperature for 15 mins before cooking.
- Put the patties on a baking tray lined with baking parchment. Roast for 30 mins until warmed through and beginning to brown.
- Make the salsa in a bowl by combining the avocado with the lime juice, remaining basil and seasoning to taste. Heat the grill to medium and toast the cut sides of the burger buns for 1 min or until golden brown. Top each bun base with a couple of lettuce leaves. Put the patties on top of the lettuce, top with a spoonful of salsa, a few sweet potato crisps and a scattering of mustard cress. Press on the toasted bun tops and serve with any leftover crisps on the side.
Nutrition Facts : Calories 726 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 98 grams carbohydrates, Sugar 26 grams sugar, Fiber 12 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
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4/5 (100)Author Laura FrankelCuisine JewishCategory Appetizers,Side Dishes
- Drain the potatoes and transfer to a large clean kitchen towel. Squeeze out all of the moisture. Make sure the potatoes are completely dry; transfer the potatoes to a mixing bowl. In the same towel, squeeze the grated onion; transfer the onion to the bowl with the potatoes. Discard all liquids.
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4.5/5 (144)Calories 362 per servingCategory Appetizer, Brunch, Lunch
- If using food processor: peel and cube the potatoes and onion. Place the vegetables in food processor and process for about 2 minutes, until potatoes look "grated" and no lumps remain. If using grater: peel the potatoes and onion and grate.
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