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Llapingachos: Ecuadorian stuffed potato patties

Llapingachos are a traditional Ecuadorian dish of potato patties or thick potato pancakes stuffed with cheese and cooked on a hot griddle until crispy.

Ecuadorian llapingachos or potato patties with garnishes

En español

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.

Ecuadorian mashed potato patties filled with cheese
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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. Once you’ve practiced with the Russet potatoes you can try with the Yukon golds. They taste even better, but just need a little extra care.

Llapingacho potato patties with cheese

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.

The ingredients below should make about 12 medium sized llapingachos; you can make the patties smaller if you are serving them as appetizers.

Ecuadorian mashed potato patties filled with cheese

Llapingachos or Ecuadorian stuffed potato patties

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.
4.68 from 269 votes
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Course: Appetizer, Breakfast, Brunch, Side Dish
Cuisine: Andean, Ecuadorian, Latin, South American
Keyword: Ecuadorian cheesy potato patties, Llapingachos, Potato patties, Yapingachos
Prep Time: 30 minutes
Cook Time: 30 minutes
Resting time: 1 hour
Total Time: 2 hours
Servings: 12 medium sized llapingachos

Ingredients

  • 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

To serve:

Instructions

  • 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.
Ecuadorian potato patties recipe

Step by step preparation photos for Ecuadorian llapingacho potato patties with cheese

Llapingacho preparation
Llapingacho preparation
Llapingacho preparation
Llapingacho preparation
Llapingachos preparation
Llapingacho preparation
Ecuadorian llapingachos recipe
Llapingachos
Llapingachos
Llapingachos or yapingachos potato patties
Yapingacho or llapingacho recipe

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61 Comments

  1. I made these tonight, along with the peanut sauce and the pickled onions (served with the avocado and egg of course!) and wow, were they ever something. What a fabulous meal. Thanks so much for your wonderful site with your wonderful recipes!

  2. Hi Carolina – Thanks for visiting , I’m very glad that you liked the llapingachos and empanadas mendocinas!

    Hi Marlarissa – Thank you! Strawberry jam sounds very interesting as a topping for llapingacho! These are definitely good for breakfast and I think they can be a good side or even a complete meal but you really have to add all the toppings: the peanut sauce, fried egg and sausage or chorizo (there goes the healthy part), avocado and pickled onions really make the llapingachos a great dish.

  3. First of all, I love your website. I made these llapingachos (minus the toppings) and they turned out ok. It seemed more like a breakfast food to me, but it could easily be a healthy part of any meal. It actually reminded me of a spicy hashbrown, and was pretty good with ketchup (how American is that?). I also ate one topped with strawberry jam; although this might sound strange, it was delicious!

  4. I came across this recipe via a random Google search for llapingacho. I am completely in love with your site, your step-by-step instructions and your pictures!! I made these late last week for my Ecuadorian hubby and he loved them!! I also made the empanadas mendocinas…they were GREAT!! Thank you so much and I can’t wait to keep trying your recipes! I’m going to have one happy husband!!

    -Carolina-

  5. hola Laylita
    esta receta es extaordinaria como se la vea…. solo un comentario muy chiquito… le falto la longaniza, yo recuerdo que la comi en Baños de Ambato.
    Pero de ahi es sensacional yo lo preparé este fin de semana y me quedo (modestia aparte) de rechupete… mil gracias Laylita.
    saludos a los tuyos

    ylay – La longaniza (o chorizo) no esta en la foto pero esta en las recomendaciones para acompanantes.

  6. Llapingachos are the world’s best street food, bar none. Add a cold bottle of Pilsener for maximum effect. Gorgeous site, by the way.

  7. Wow! I was so glad to see a Llapingacho recipe! I just got back from a mission trip to Ecaudor and just cannot forget the food! This is great!

  8. You should have just heard my expression of glee and relief when i saw this pop up. Llapingauchos. Love them! That is the one food memory from my trip to Ecuador that I just cannot forget. YUM!!! This is definitely going to be made here. Thank you! Thank you! Thank you!

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