Recipe: Llapingachos con Salsa de Man (Ecuador)

Here's a recipe for a potato croquette from Ecuador:

* Exported from MasterCook *

Llapingachos con Salsa de Man

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Amount Measure Ingredient -- Preparation Method
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1/4 lb. unsalted peanuts
6 medium sized potatoes.
1 tb. annato seed or achiote
2 tb. oil
3 scallions
3 cloves garlic
1/2 lb. cheese
salt and freshly ground pepper

A traditional Ecuadorian potato and cheese croquette.

Toast peanuts in a 400* oven until lightly browned. Set aside.

Cut the potatoes into large chunks, cover with water in a pot, and boil until just tender. Drain and set aside.

Mix annato or achiote with oil and gently heat until it is quite yellow. Discard the seeds.

Chop the scallions and the crushed garlic to the annato colored oil. Saute until golden.

Peel potatoes and put into a mixer. Beat well, add cheese, salt, sauteed garlic and scallions, add ground pepper. Mix well again. Turn mixture into a container and chill.

Salsa de Man

Chop another 3 scallions and crush another 2 cloves garlic. Saute in frying pan in 1tb. oil, 1/2ts. dried rosemary, 1/2ts. oregano and 3/4ts.ground cumin. Use the blender to pulverize the peanuts with the sauteed vegetables and seasonings, adding 2 or 3 cups of water. Add Tabasco sauce if not spice enough for your taste. Turn sauce into a pot and bring to a simmer.

Recipe prepared by Chef Jim Shannon

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