Sachaca's carrot fritters (Torrejas de Sachaca) from Andina: The Heart of Peruvian Food: Recipes and Stories from the Andes (page 47) by Martin Morales

  • cancha corn
  • huacatay leaves
  • Show all ingredients...

  • EYB Comments

    Can substitute red chillies or Scotch bonnet chillies for rocoto chillies; raw peanuts for cancha corn; feta cheese for queso fresco; garlic for wild garlic leaves; and a mixture of coriander, parsley, mint, and tarragon for huacatay leaves.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red chillies or Scotch bonnet chillies for rocoto chillies; raw peanuts for cancha corn; feta cheese for queso fresco; garlic for wild garlic leaves; and a mixture of coriander, parsley, mint, and tarragon for huacatay leaves.

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