Try Ecuadorian Cheesy Potato Patties for dinner. Some call Ecuadorian Cheesy Potato Patties, llapingachos. Your family will call them delicious.
What You Need
Original recipe yields 6 servings
1 lb. potatoes, peeled, quartered
1/2 tsp. salt
1/4 cup oil, divided
2 tsp. paprika or annatto seasoning, divided
1/4 cup chopped onion
1 cup KRAFT Shredded Mozzarella Cheese
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Let's Make It
Bring 2 quarts water to boil in large saucepan. Add potatoes; cook 20 min. 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.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 patty each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.