Llapingachos with Pepita Salsa Verde
Llapingachos are traditional potato patties from Ecuador, often served topped with a fried egg and a spicy peanut sauce. This version is paired with a pepita salsa verde. If you use thin skinned potatoes like Yukon Gold there is no need to peel them. Enjoy with a green salad on the side.
Serves 4 – 6
Ingredients
Llapingachos
- 2 pounds russet or other baking potatoes boiled and cooled
- 4 ounces mozzarella or Monterey Jack cheese grated
- 2 green onions, thinly sliced
- 2 tablespoons chopped parsley
- 1½ cups corn kernels fresh or frozen
- ¾ teaspoon salt
- ⅛ teaspoon black pepper
- Vegetable oil for griddle
Pepita Salsa Verde
- 1 cup lightly packed parsley, minced
- ¾ cup light packed cilantro, minced
- 1 small lime, juiced
- 3 tablespoons red wine vinegar
- ¼ cup toasted pepitas
- 2 garlic cloves
- ¼ teaspoon chile pepper flakes
- ¼ teaspoon salt
- ¾ cup olive oil
Instructions
- Make llapingachos: Peel the potatoes and put them into a large bowl. Use a potato masher to mash the potatoes. Add the grated cheese, green onion, parsley, corn, salt, and pepper. Stir until well combined. Make potato patties using ¼ cup of the potato mixture for each patty. Flatten the patties so that they are about ½-inch thick.
- Cook the patties on a hot, well-oiled griddle for 8 to 10 minutes, until they are browned on both sides and heated through. Remove from the heat and serve.
- Make the pepita salsa verde: Place parsley, cilantro, lime juice, and red wine vinegar in a bowl. Grind in a mortar and pestle or chop the pepitas, garlic, chile pepper flakes, and salt until a paste forms. Add the paste to the bowl. Mix gently. Whisk in the olive oil.
