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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.
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


  • 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:


  • 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.