RECETAS ECUATORIANAS
Llapingachos (en espanol)
2 libras de papas
½ libra de queso fresco
2 huevos
2 cucharadas de mantequilla
Preparacion: Pele las papas y cocinelas en agua hirviendo con sal. Cuando esten bien suaves, escurralas y haga un pure. Agregue la mantequilla y queso (desmenuzado), mezcle bien. Agregue los huevos y amase para que si incorpore todo. Haga unas tortitas pequenas y dejelas reposar 15 minutos. Frialas en poca grasa, poniendo por cucharadas cada vez que el sarten esta seco. Puede usar manteca de cerdo diluida o aceite. Dejelas tostar, quedan mas sabrosas. Se acompana con salsa de mani o cebollas.
Llapingachos (in English)
2 pounds of potatoes
½ pound of fresh cheese
2 eggs
2 tablespoons butter
Preparation: Peel the potatoes and cook them in boiling water with; add salt to the water. When they are soft, mix them and mash them until smooth. Mix the butter and cheese little by little; mix well. Mix in the eggs and the mashed potatoes until they are well blended. Make small patties out of the mixture and let them rest for 15 minutes. Fry the patties in a small amount of grease (use a small amount of lard or oil). Add 1 tablespoon of oil at a time each time the frying pan gets dry. Allow the patties to brown – they are more flavorful when browned. Serve with onions or peanut sauce.