{"id":14878,"date":"2021-07-03T03:17:40","date_gmt":"2021-07-03T02:17:40","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/07\/03\/llapingachos-gefullte-kartoffelpuffer-aus-ecuador-stuffed-potato-cakes-from-ecuador\/"},"modified":"2024-10-23T15:33:41","modified_gmt":"2024-10-23T07:33:41","slug":"llapingachos-gefullte-kartoffelpuffer-aus-ecuador-stuffed-potato-cakes-from-ecuador","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/07\/03\/llapingachos-gefullte-kartoffelpuffer-aus-ecuador-stuffed-potato-cakes-from-ecuador\/","title":{"rendered":"Llapingachos \u2013 Gef\u00fcllte Kartoffelpuffer aus Ecuador \u2013 stuffed Potato Cakes from Ecuador"},"content":{"rendered":"

Diesen Monat reisen wir nach Ecuador mit der Kulinarischen Weltreise von Volkermampft.<\/a> Ich war noch nie in S\u00fcdamerika, deshalb kenne ich die K\u00fcche dort nicht wirklich gut, aber die Ecuadorianische ist sehr der spanischen K\u00fcche angepasst. Logisch, denn sie wurden ja von den Spaniern als Kolonialland gehalten und das fast 300 Jahre lang. Ich habe ein wenig recherchiert und aus verschiedenen Rezepten dieses zusammengestellt. Da ich Kartoffeln sehr liebe, ist dieses Rezept Llapingachos \u2013 Gef\u00fcllte Kartoffelpuffer aus Ecuador, eines meiner Lieblingsgerichte geworden! Man kann sie auch aus Resten von Kartoffelbrei machen und mit anderen Zutaten f\u00fcllen, so wie wir Schweizer die H\u00e4rd\u00f6pfelch\u00fcechli machen, denn die sind sich alle sehr \u00e4hnlich!<\/p>\n

************<\/p>\n

This month we travel to Ecuador in our Culinary World travel from Volkermampft.<\/a> I was never in South America, so I do not know their cuisines, but the kitchen of Ecuador is very much influenced from the Spanish cuisine. No wonder, they were colonized by the Spanish for almost 300 years. I read a few recipes and put my own so together as it fit our taste. As I love potatoes very much this recipe has become one of my favorites. You can also use leftover mashed potatoes and fill with whatever you like. Actually, almost as we do in Switzerland, we have our H\u00e4rd\u00f6pfelch\u00fcechli, and they are almost the same. \u00a0<\/em><\/p>\n\n\n

\"Llapingachos<\/figure>\n\n\n

F\u00fcr 4 Personen:
1 kg Kartoffel (die f\u00fcr Kartoffelbrei)
1 Zwiebel, gehackt
3 Knoblauchzehen, gehackt
Sonnenblumen\u00f6l
\u00bd TL Kreuzk\u00fcmmel
Salz und Pfeffer
\u00bd TL Paprika
K\u00e4se, Mozzarella geht super
Mehl<\/p>\n

Die Zwiebel und den Knoblauch in wenig Oel weich braten, ausk\u00fchlen lassen. Kartoffeln sieden, bis sie weich sind, leicht ausk\u00fchlen lassen, sch\u00e4len und zerdr\u00fccken. Die Zwiebeln und Knoblauch dazu mischen und w\u00fcrzen. Dann etwas Mehl dazu kneten. Nur immer wenig dazu geben und gut kneten, bis der Teig nicht mehr so sehr klebt. Nicht zu viel Mehl dazu geben, damit die Puffer nicht z\u00e4h werden! Den Teig ruhen lassen. Dann eine Hand bemehlen, eine runde Scheibe der Masse darauf geben, etwas K\u00e4se darauf geben und mit mehr des Teiges belegen. Die Seiten gut zusammen dr\u00fccken, so dass ein Puffer entsteht. Auf Backpapier legen. Oel in einer flachen Pfanne erhitzen und die Puffer darin beidseitig sch\u00f6n braun braten.<\/p>\n

************<\/p>\n

For 4 Persons:<\/em>
1 kg Potatoes (for mashed Potatoes)<\/em>
1 Onion, chopped<\/em>
3 cloves of Garlic, chopped<\/em>
Sunflower Oil<\/em>
\u00bd tsp Cumin<\/em>
Salt and Pepper<\/em>
\u00bd tsp Paprika<\/em>
Some Cheese, Mozzarella is perfect<\/em>
Flour<\/em><\/p>\n

Fry the onion and garlic in some oil until soft, let cool. Boil the potatoes until soft, let cool slightly. Then peel and mash. Mix the onion and garlic into them and season well. Then knead in some flour, but not too much, the dough should not get tough! It should just not stick too much anymore. Let the dough rest. Then flour your hands and put some dough into the left palm. Flatten it, add some grated cheese into the middle and add some more dough on top. Pinch the sides well together. Put them onto baking paper. Then fry them in some oil on both sides until nice and brown.<\/em><\/p>\n\n

\n
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\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"Llapingachos<\/figure>\n\n\n\n
\"Llapingachos<\/figure>\n\n\n\n
\"Llapingachos<\/figure>\n\n\n\n

Petra aka Cascabel von Chili und Ciabatta mit Mango-Shrimp-Ceviche mit Avocado und knusprigen Chifles<\/a> und Caldo de Bolas de Verde \u2013 Suppe mit gef\u00fcllten Kn\u00f6deln aus gr\u00fcnen Kochbananen<\/a> und Cremige Quinoasuppe mit Mais und Strohkartoffeln<\/a> und Pan Reventado \u2013 aufgerissene Br\u00f6tchen aus Ecuador<\/a>
Kathrina von K\u00fcchentraum & Purzelbaum mit Pan de yuca \u2013 K\u00e4sebr\u00f6tchen
Britta von Brittas Kochbuch mit Pescado encocado \u2013 Fisch in Kokossauce<\/a> und Coct\u00e9l de Aguacates y Camerones \u2013 Avocado-Garnelencocktail<\/a> und Bistec de res ecuatoriano \u2013 Ecuadorianisches Rindersteak<\/a> und Arroz con \u201ePollo\u201c vegano \u2013 Reis mit \u201eH\u00fchnchen\u201c vegan<\/a>
Wilma von Pane-Bistecca mit Llapingachos \u2013 gefuellte Kartoffelpuffer aus Ecuador<\/a> und Pescado Encocado \u2013 Ecuadorianischer Fisch in Kokosnuss Milch<\/a> und Seco de Pollo<\/a> und Curtido de Cebolla y Tomate<\/a>
Ulrike von K\u00fcchenlatein mit Chupe de man\u00ed \u2013 Erdnuss-Suppe<\/a>
Simone von zimtkringel mit Chaulafan de pollo<\/a>
Susanne von magentratzerl mit Encocado<\/a> und Llapingachos con Aj\u00ed de Man\u00ed<\/a>
Britta von Backmaedchen 1967 mit Flan de Pi\u00f1a-Ananas Flan<\/a><\/p>\n\n\n\n

\"Llapingachos<\/figure>\n\n\n
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\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Diesen Monat reisen wir nach Ecuador mit der Kulinarischen Weltreise von Volkermampft. Ich war noch nie in S\u00fcdamerika, deshalb kenne ich die…<\/p>\n","protected":false},"author":5,"featured_media":161594,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,639,76,523,22,44,21,142,140,269,1282,23,100],"tags":[524,26,50,25,147,27],"class_list":{"0":"post-14878","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-from-around-the-world","10":"category-side-dish","11":"category-ecuador","12":"category-vegetables","13":"category-main-dishes","14":"category-cheese","15":"category-potatoes","16":"category-garlic","17":"category-recipe-collection","18":"category-south-america","19":"category-vegetarisch","20":"category-onion","21":"tag-ecuador","22":"tag-gemuse","23":"tag-main-dish","24":"tag-kaese","25":"tag-potato","26":"tag-vegetarisch","27":"post_format-post-format-gallery"},"yoast_head":"\nLlapingachos \u2013 Gef\u00fcllte Kartoffelpuffer aus Ecuador \u2013 stuffed Potato Cakes from Ecuador - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2021\/07\/03\/llapingachos-gefullte-kartoffelpuffer-aus-ecuador-stuffed-potato-cakes-from-ecuador\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Llapingachos \u2013 Gef\u00fcllte Kartoffelpuffer aus Ecuador \u2013 stuffed Potato Cakes from Ecuador\" \/>\n<meta property=\"og:description\" content=\"Diesen Monat reisen wir nach Ecuador mit der Kulinarischen Weltreise von Volkermampft. 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