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Main dishes

Ecuadorian Cheesy Potato Patties (Llapingachos)

Ecuadorian Cheesy Potato Patties (Llapingachos) recipe
photo by:kraft
Some call them llapingachos. Others call them Ecuadorian cheesy potato patties. Your family will call them delicious—and you an angel for making them.
30 min
40 min
6 servings, 1 patty each

What You Need

lb.  potatoes, peeled, quartered
tsp.  salt
cup  oil, divided
tsp.   paprika or annatto seasoning, divided
cup  chopped onion
cup  KRAFT Shredded Mozzarella Cheese

Make It

BRING 2 quarts water to boil in large saucepan. Add potatoes and salt. Cook 20 minutes or until potatoes are tender; drain. Place in large bowl; mash until smooth.

HEAT 2 Tbsp. of the oil in medium skillet on medium heat. Add onions and 1 tsp. of the paprika; cook and stir until onions are tender. Stir into the mashed potatoes; cool. Stir in cheese. Shape evenly into 6 (1-inch-thick) patties.

MIX remaining 2 Tbsp. oil and 1 tsp. paprika until well blended. Heat large nonstick skillet, griddle or cast iron skillet on medium heat. Brush a little of the oil mixture onto bottom of pan. Add patties; cook 3 minutes or until bottom is crisp and golden brown. Brush tops of patties with remaining oil mixture; turn over. Cook an additional 3 minutes or until crisp and golden brown on both sides. Serve each patty topped with 2 Tbsp. of the Peanut Sauce.

Kraft Kitchens Tips

Savor every bite of this indulgent potato patty.
To serve the traditional way, place each patty on a piece of lettuce large enough to hold the patty. Top with Peanut Sauce as directed.
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