Ecuadorean Potato Cakes With Peanut Sauce (Llapingachos)
105 mins (prep 45, cooking 60)
10 ingredients
4 servings
Unlike the other recipes for this, the peanut sauce makes it very different. In this month's gourmet oct o8, haven't tried it yet but can't wait to. (there is a recipe for annato oil on zaar too)

Categories:  side-dish , lunch~snacks , easy , south-american , <-4-hours , potato , vegetable , ecuadorean , time-to-make ,
Share on Newzsocial



Serving Size (207.26 g)
Servings 4
Amount per Serving
Calories 727.08 Calories from Fat 531.63
% Daily Value *
Total Fat 59.07g 363.49%
Saturated Fat 26.0g 519.95%
Trans Fat 0.0g %
Cholesterol 129.09mg 172.12%
Sodium 4634.11mg 772.35%
Total Carbohydrate 14.29g 19.06%
Dietary Fiber 0.54 g 8.71%
Sugars 12.82 g %
Protein 35.87g 286.94%
Vitamin A 1433.28IU% Vitamin C 5.46mg%
Calcium 1131.52mg% Iron 0.87mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
yukon gold potatoes, ground cumin, medium tomato, crunchy peanut butter