Lapingachos (Ecuadorian potatoes)

Lapingachos is an Ecuadorian dish that is also popular in other Latin American countries. These potatoes have a lovely crispy crust and a delicate texture on the inside thanks to the cheese filling.

Ingredients

• Potatoes - 3 pcs.
• Shallots - 2 pcs.
• Garlic - 2 cloves
• Ground zira - 1 tsp
• Paprika - 1 tsp
• Yolk - 1 pc.
• Mozzarella cheese - 100 g
• Olive oil - 1 tsp
• Salt to taste
• Ground pepper - to taste
• Vegetable oil for frying

Directions

1. Cut the peeled potatoes into cubes, cook in salted water for about 10 minutes.
2. Grease the pan with olive oil and sauté the finely chopped shallots for 3 minutes, then add the chopped garlic, stir and cook for a few more minutes.
3. Mash the finished potatoes in mashed potatoes (you can use a blender), add seasonings, salt and pepper to taste, whipped yolk and a mixture of onion and garlic. Mix everything thoroughly and leave in the refrigerator for 2 hours.
4. We form lapingachos-potatoes from dough with our hands (for one potato you need about 2 tablespoons of dough), make a depression in each with your finger and stuff the potatoes with grated mozzarella cheese (about 1 teaspoon in each potato). Gently fold and press the potatoes.
5. Preheat a frying pan with vegetable oil and fry the potatoes over medium heat for 2-3 minutes on each side until golden brown.