Llapingachos with Pepita Salsa Verde
Llapingachos with Pepita Salsa Verde Llapingachos are traditional potato patties from Ecuador, often served topped with a fried egg and a spicy peanut sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingwithkids.org.
Cooking tools:
- Mortar and pestle
- Griddle
- Potato masher
- Chef's knife
- Cutting board
- Mixing bowl
- Grater
- Whisk
- Measuring cup
- Measuring spoon
- Pot
- Stove
- Peeler
- Spatula
Ingredients
- 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
- 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
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