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Llapingachos (Stuffed Potato Patties)

kept bytihleigh
recipe bylaylita.com
Notes: 

First of all, the type of potatoes that are used are very important, I tried making them with Yukon gold potatoes and it was disaster, the flavors were great but the consistency was just too soft, so I recommend using Russet potatoes or a potato that is very starchy. Next, let the potato mixture rest for at least an hour before making the patties, when preparing the patties and filling them with cheese make sure the cheese is stuffed well enough to keep it from seeping through to the surface and burning during the cooking process, and once the patties are formed, let them also rest for at least 30 minutes. Finally, when cooking the llapingachos, avoid using any oil or grease, this will help prevent them from breaking up, and also it helps to use a griddle, but regardless of whether you use a griddle or a frying pan make sure it is well heated, and kind of like making that first pancake you can assess how hot and how long the llapingachos needs to cook on each side to have that nice crispy brown finish; I used to turn them several times back and forth, but if you let them cook long enough on each side and just turn them once the results are much better, and since the patties are pretty delicate you have to be careful when turning them.

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Ingredients: 

5 large Russet potatoes, peeled and cut in chunks

2 tbs sunflower oil

½ cup finely chopped white onion

2 tsp ground achiote

1 cup grated Mozzarella or Fontina cheese

Salt to taste

To serve: salsa de mani or peanut sauce, tomato and onion curtido, avocado slices, lettuce, fried eggs, fried sausages and hot sauce.


 

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