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Claire Thomson’s llapingachos recipe
Fried potato and cheese cakes, served with a peanut sauce and coriander and chopped tomato salsa
From Ecuador, llapingachos are fried potato and cheese cakes, served with a peanut sauce, coriander and chopped salsa, with quick pickled red onions and extra chilli for those who want it. This is exciting, bright cooking – the kind that is very likely to form long-standing addictions. I’ve said it before: be bold with the chilli – the potatoes can take it. The llapingachos are very soft to move from pan to plate, so use a good-size fish slice or something similar.
Serves 4
floury potatoes 1kg, peeled and cut into bite-size pieces
vegetable oil
red onions 2 small, peeled, 1 finely chopped, 1 thinly sliced
ground paprika 2 tsp
cheddar 100g, grated
plain flour 1 tbsp, plus extra for dusting
unsweetened peanut butter 75g
whole milk 50ml
ground cumin ½ tsp
lime juice of 1
tomatoes 2 ripe, finely chopped
coriander a small bunch, leaves picked and finely chopped
salt and freshly ground black pepper
to serve quick pickled onions (see below) and chilli sauce or sliced green chilli (optional)