Llapingachos are an Ecuadorian dish of potato patties or thick potato pancakes stuffed with cheese and cooked on a hot griddle until crispy. Llapingachos, also called yapingachos, are typically served as a side dish for many Ecuadorian main courses. Llapingachos also make a great breakfast or brunch dish, and can be served on their own as an appetizer or even as a full meal accompanied by a tasty peanut sauce or salsa de mani, fried egg, chorizo style sausages, pickled onion and tomato salad, some lettuce, avocado slices and aji criollo hot sauce.
The ingredients below should make about 12 medium sized llapingachos; you can make the patties smaller if you are serving them as appetizers.
Llapingachos are potato patties or pancakes stuffed with cheese, cooked on a hot griddle until crispy brown and served with peanut sauce, fried egg, tomato and onion curtido, avocado slices and hot sauce.
- 5 large Russet potatoes, about 3 lbs, peeled and cut in chunks
- 2 tbs sunflower or avocado oil
- ½ cup finely chopped white onion
- 2 tsp ground achiote
- 1 cup grated quesillo or mozzarella cheese
- Salt to taste
- Salsa de mani or peanut sauce
- Tomato and onion curtido
- Avocado slices and lettuce leaves
- Fried eggs
- Grilled or fried chorizo or sausages
- Hot sauce or aji criollo
- Boil the potatoes until soft.
- Heat the oil over medium high heat to make a refrito, add the onions and achiote, cook until the onions are soft, about 5 minutes.
- Mash the potatoes, mix in the onion refrito and salt to taste.
- Cover the potato dough and let it sit at room temperature for about an hour.
- Make small golf size balls with the potato dough.
- Make a hole in the middle of each ball and fill with the grated or crumbled cheese.
- Shape the dough into thick patties and let rest in the refrigerator for about ½ to 1 hour.
- Cook the patties on a hot griddle until browned on each side, be careful when turning them as they will be very delicate.
- Serve with a fried egg, peanut sauce, tomato and onion curtido, avocado slices and hot sauce.
These potato patties can be a little bit “tricky” to make (to quote my 5 year old), but I have a few tips from having failed to get them right several times that can help make the preparation relatively easy. And of course the more you make them, the better you become at getting them just right. First of all, the type of potatoes that are used are very important, I tried making them with Yukon gold potatoes and it wasn’t working out, the flavors were great, but the consistency was just too soft. So, I recommend using Russet potatoes or a potato that is very starchy. Next, let the potato mixture rest for at least an hour before making the patties. When preparing the patties and filling them with cheese, make sure the cheese is stuffed well enough to keep it from seeping through to the surface; if not it will burning during the cooking process. Once the patties are formed, let them also rest for at least 30 minutes.
Finally, when cooking the llapingachos, try to avoid using any oil or grease, this will help prevent them from breaking up. It helps to use a griddle, but regardless of whether you use a griddle or a frying pan make sure it is well heated. Kind of like making that first pancake you can assess how hot and how long the llapingachos needs to cook on each side to have that nice crispy golden brown finish. I used to turn them several times back and forth, but if you let them cook long enough on each side and just turn them once the results are much better, and since the patties are pretty delicate you have to be very careful when turning them.
Step by step preparation photos for Ecuadorian llapingacho potato patties with cheese