Llapingachos
Llapingachos are traditional Ecuadorian potato and cheese patties, pan-fried until golden brown and slightly crispy. Made from mashed potatoes seasoned with onions and achiote for color, they are typically stuffed with cheese and served as a side dish or a light meal, often accompanied by peanut sauce, curtido, or a fried egg.
🧂 Ingredients
- 2 pounds Potatoes(Yukon Gold or Russet, peeled and cut into chunks)
- 1 medium White onion(finely chopped)
- 3 cloves Garlic cloves(minced)
- 1 teaspoon Achiote powder (annatto)(or 1 tbsp achiote oil)
- 1 tablespoon Vegetable oil(for sautéing onion)
- 0.5 cup All-purpose flour(plus more for dusting)
- 1 cup Shredded cheese(Queso fresco, Monterey Jack, or mozzarella)
- Salt(to taste)
- Black pepper(to taste)
- Butter or oil(for frying)
👨🍳 Instructions
- 1
Boil the potatoes in salted water until fork-tender. Drain well and mash until smooth. Set aside to cool slightly.
⏱️ 20-25 minutes - 2
While potatoes are cooking, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 minutes - 3
Stir in the achiote powder (or achiote oil) and cook for another minute until fragrant and the onion is colored.
⏱️ 1 minute - 4
Add the sautéed onion and garlic mixture to the mashed potatoes. Mix in the flour, salt, and pepper. Knead gently until well combined. The mixture should be firm enough to shape.
- 5
Divide the potato mixture into 8 equal portions. Flatten each portion into a disk, place a generous tablespoon of shredded cheese in the center, and carefully fold the potato mixture around the cheese to form a sealed patty.
- 6
Lightly dust the formed llapingachos with flour.
💡 Tip: This helps create a crispier exterior. - 7
Heat a non-stick skillet or griddle over medium heat with a little butter or oil. Carefully place the llapingachos in the skillet and cook for 3-4 minutes per side, until golden brown and heated through.
⏱️ 8 minutes💡 Tip: Fry in batches to avoid overcrowding the pan. - 8
Serve hot, typically with a fried egg, avocado slices, curtido (pickled onion salad), and salsa de maní (peanut sauce).
💡 Tip: Llapingachos are best served immediately after frying.
💡 Pro Tips
- ✓Using starchy potatoes like Russets or Yukon Golds yields the best texture.
- ✓Don't overwork the potato mixture, as it can make the llapingachos tough.
- ✓For a more authentic flavor, use queso fresco or a similar mild, crumbly cheese.
🔄 Variations
- Some recipes add finely chopped scallions or cilantro to the potato mixture.
- Llapingachos can be served as part of a larger breakfast plate with steak, chorizo, or fried eggs.