Llapingachos (Ecuadorian Cheese-Stuffed Potato Patties)
In short: Golden pan-fried patties of mashed potato with a melted cheese center, served with fried eggs, avocado and a warm peanut sauce. It takes about 1 h 15 min in total and makes 4 servings.
- Prep
- 45 min
- Cook
- 30 min
- Resting
- 15 min
- Total
- 1 h 15 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 705 kcal
Llapingachos are the pride of the Ecuadorian highlands: soft potato patties, tinted orange with achiote and filled with fresh cheese, then browned on a hot griddle until crisp outside and creamy inside. They are a street-stall favorite and a Sunday plate at home, usually with a fried egg, slices of avocado, lettuce and tomato, and a spoonful of peanut sauce. Mash the potatoes while hot and let them cool a little for neat, sturdy patties.
Instructions
- Boil the potatoes in salted water for 20 minutes until completely tender. Drain and let them steam dry for 5 minutes.
- Meanwhile, heat the 2 tablespoons of oil in a small pan and cook the onion with the achiote for 5 minutes, until soft and orange.
- Mash the hot potatoes until smooth, then stir in the onion mixture and salt. Let the mash cool for about 20 minutes, until you can handle it.
- Divide the mash into 12 balls. Flatten each one in your palm, add a spoonful of cheese and a little scallion, fold the potato around the filling and press into a patty about 7 cm (3 in) wide. Chill for 15 minutes.
- For the sauce, cook the onion and achiote in the oil for 4 minutes. Blend with the peanuts and milk until smooth, return to the pan and simmer for 8 minutes. Add water if too thick and season with salt.
- Heat a large nonstick skillet over medium heat with a thin film of oil. Cook the patties in batches for 4 to 5 minutes per side, until golden and crisp and the cheese has melted.
- Fry the eggs sunny side up in the same pan, adding a little more oil if needed.
- Serve three patties per plate with an egg, avocado, lettuce, tomato and pickled onion, with the warm peanut sauce spooned over or on the side.
Tips
- Chilling the shaped patties keeps them from breaking when you flip them. If the mash feels wet, work in a tablespoon of cornstarch per cup.
- A quick curtido of thinly sliced red onion and tomato with lime juice, salt and chopped cilantro cuts the richness of the fried patties and peanut sauce.
Questions and answers
Can I make llapingachos ahead of time?
Shape the patties up to a day ahead and refrigerate them on parchment paper. Cook straight from the fridge and allow an extra minute per side.
Can I freeze llapingachos?
Yes. Freeze uncooked patties on a tray, then bag them for up to 2 months. Cook from frozen over medium-low heat, about 7 minutes per side, so the cheese melts before the outside burns.
What cheese is best for llapingachos?
A fresh, mild, slightly salty cheese that melts well. Queso fresco or low-moisture mozzarella both work. Avoid aged cheeses, which turn oily when fried.
How long does it take to make Llapingachos (Ecuadorian Cheese-Stuffed Potato Patties)?
About 1 h 15 min in total: 45 min of preparation and 30 min of cooking.
How many calories are in Llapingachos (Ecuadorian Cheese-Stuffed Potato Patties)?
About 705 kcal per serving, with 26 g of protein, 56 g of carbohydrates and 42 g of fat. These values are estimates.
Nutrition per serving
| Calories | 705 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 56 g |
| Fat | 42 g |
| Fiber | 7 g |
| Sugar | 7 g |
| Sodium | 1150 mg |
Estimated values, calculated from the ingredients.
