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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.
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
minutes
Cook Time
30
minutes
minutes
Resting time
1
hour
hour
Total Time
2
hours
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:
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
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.