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Llapingachos (Ecuadorian Potato Patties)

Llapingachos Ecuatorianos con Salsa de Maní – plato típico ecuatoriano

Photo: DFRod / Wikimedia Commons, CC BY 2.0

Llapingachos are golden potato patties stuffed with cheese, a classic of the Ecuadorian Andes, especially Ambato and Riobamba. The potato is mashed with an annatto and onion sofrito, filled with fresh cheese and browned on a griddle.

They are served as a full plate with peanut sauce, a fried egg, chorizo, avocado and a red onion and tomato salad. They also go well with fanesca or alongside hornado.

Region: Andes · Difficulty: Medium

Llapingachos Ecuatorianos con Salsa de Maní – plato típico ecuatoriano

Llapingachos (Ecuadorian Potato Patties)

Llapingachos: Ecuadorian cheese-stuffed potato patties browned on a griddle and served with peanut sauce, fried egg, chorizo, avocado and pickled onion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Ecuadorian
Servings 6 servings

Ingredients
  

For the patties

  • 3 lb yellow potatoes (Yukon gold) peeled
  • 2 tbsp butter or lard
  • 1 white onion finely chopped
  • 1 tsp ground annatto (achiote)
  • 1 cup queso fresco or mozzarella crumbled
  • salt to taste

For the peanut sauce

  • 1 tbsp vegetable oil
  • 1/2 white onion chopped
  • 1 clove garlic crushed
  • 1/2 tsp ground annatto
  • 1/2 cup unsalted roasted peanuts ground, or natural peanut butter
  • 1 cup milk

To serve

  • 6 fried eggs
  • 6 chorizos browned
  • 1 avocado sliced
  • red onion and tomato salad with lime and salt

Instructions
 

  • Boil the potatoes in salted water until soft. Drain well and mash while hot until smooth.
  • Sauté the butter, onion and annatto for 3 minutes and mix into the mashed potato. Season with salt and let it cool a little.
  • Take golf-ball-size portions, make a hole, fill with cheese and close. Flatten into patties about 3/4 inch thick.
  • Refrigerate the patties for 30 minutes so they hold their shape.
  • For the sauce, sauté the onion, garlic and annatto in the oil for 3 minutes. Add the peanuts and milk and cook 8 to 10 minutes, stirring, until thick.
  • Brown the patties in a lightly oiled skillet or griddle over medium heat, 3 to 4 minutes per side.
  • Serve with peanut sauce, fried egg, chorizo, avocado and the onion and tomato salad.
Keyword ecuadorian potato patties, llapingacho ecuador, llapingachos, yapingachos

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Where to find the ingredients in the US

Here is how to find or replace the trickier ingredients in the US and Canada:

  • Potatoes: Ecuadorian papa chola is floury and yellow. Yukon gold is the closest in the US; russet also works.
  • Annatto (achiote): ground annatto or achiote paste in the Latin aisle; sweet paprika gives similar color.
  • Peanuts: unsalted roasted peanuts or natural peanut butter with no sugar.
  • Chorizo: look for a mild cured or fresh chorizo; Ecuadorian-style chorizo is sold in some Latin butchers.

Tips for the best Llapingachos

  • Mash the potatoes while hot so the dough is smooth.
  • Chill the patties before cooking so they do not fall apart.
  • Use a non-stick pan and little oil: they should be golden, not fried.
  • Make the peanut sauce a bit loose; it thickens as it cools.

Frequently asked questions

How do you pronounce llapingachos?

Ya-peen-GAH-chos. They are also spelled yapingachos.

Can I make them ahead?

Yes. Shape them and keep them in the fridge for a day, or freeze them between sheets of parchment paper.

Are llapingachos gluten free?

Yes, as long as the chorizo you serve with them is gluten free.

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