🍽️ Mains

Llapingachos

Llapingachos is a traditional iconic dish from Ecuador, completely adapted into a 100% plant-based version without compromising on its distinctive flavor. Flat cakes made from mashed potatoes that are soft on the inside but crispy on the outside, served with savory boiled black beans, tofu scrambled eggs, fresh avocado slices and thick peanut sauce. This dish is very special because it combines savory, soft, and rich spices with a variety of textures, it is very filling, full of nutrition and becomes a warm dish that soothes the heart.

Shared by Neon

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Time

55 min

Serves

Difficulty

medium

🛒 Ingredients

#main ingredients for potato cake:
500 grams of potatoes, peeled and boiled until soft
1/2 onion, finely chopped and sauté briefly
3 tablespoons of wheat flour/corn flour
1/2 teaspoon cumin powder, salt and pepper to taste
Sufficient vegetable oil for frying
#adjunctive ingredients:
200 grams of soft boiled black beans
150 grams of white tofu, roughly crushed
One onion and 2 cloves of garlic, chopped
One tomato, diced
One avocado, thinly sliced
Fresh coriander leaves,
Lime slices
#Peanut sauce ingredients:
50 grams of roasted peanuts, ground
100 ml liquid coconut milk
1/2 teaspoon turmeric and cumin powder
Salt to taste

👩‍🍳 Instructions

1
Mash the potatoes while they are still warm, mix with the sautéed onions, flour and spices.Knead until smooth, then form into flat balls about 1 cm thick. Fry over medium heat until golden brown and crispy on both sides. Set aside.
2
Saute the garlic and onions until fragrant, add the crushed tofu and tomatoes, cook until cooked and brown
3
Boil black beans with a little seasoning until the sauce reduces and thickens.
4
Make the sauce: mix the ground peanuts, coconut milk and spices, cook slowly until thick and tasty.
5
Arrange the potato cakes on a plate, serve with black beans, scrambled tofu, avocado slices, and a drizzle of peanut sauce. Sprinkle with cilantro and serve warm. Your special dish is ready to be enjoyed!