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Llapingachos are a popular Ecuadorian dish made from mashed potatoes mixed with cheese and cooked until golden and crispy. These savory potato patties are often served as a side dish or a main course, accompanied by a variety of toppings such as fried eggs, avocado, chorizo, or a peanut sauce. Llapingachos are a comfort food in Ecuador, offering a deliciously soft interior with a crispy exterior. This recipe will guide you through making these tasty potato patties that are perfect for any meal.

Ingredients

2 lb (0.9 kg) potatoes, peeled and chopped

1/2 lb (0.23 kg) fresh cheese (like Queso Fresco or mozzarella), grated

1 small onion, finely chopped

2 tbsp vegetable oil (plus extra for frying)

1 tsp ground annatto (achiote) or paprika

Salt, to taste

Pepper, to taste

1/4 cup (30 g) chopped green onions or cilantro (optional, for garnish)

Instructions

Cook the Potatoes: Place the peeled and chopped potatoes in a large pot of salted water. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain and let them cool slightly.

Mash the Potatoes: Mash the cooked potatoes until smooth. You can use a potato masher or a fork, but avoid over-mashing to prevent them from becoming gummy. Season with salt and pepper to taste.

Prepare the Onion Mixture: In a small skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the finely chopped onion and ground annatto or paprika. Sauté until the onion is soft and translucent, about 5 minutes. Stir this mixture into the mashed potatoes until well combined.

Form the Patties: Divide the potato mixture into equal portions (about 8-10 balls). Flatten each ball slightly and place a tablespoon of grated cheese in the center. Gently fold the potato mixture around the cheese, forming a patty about 1/2 inch (1.25 cm) thick.

Cook the Llapingachos: Heat a large non-stick skillet over medium heat and add a bit of vegetable oil. Place the patties in the skillet and cook for about 3-5 minutes on each side, or until golden brown and crispy. Be careful when flipping to keep the patties intact.

Garnish and Serve: Once cooked, remove the patties from the skillet and let them drain on paper towels if necessary. Garnish with chopped green onions or cilantro, if desired.

Serving

Llapingachos are traditionally served with a fried egg on top, along with slices of avocado, chorizo, and a simple tomato and onion salad. They can also be served with a peanut sauce, which adds a rich, nutty flavor to the dish. Whether as a side or main course, Llapingachos are a versatile and delicious addition to any meal.

Llapingachos are a delightful Ecuadorian dish that combines the comforting flavors of potatoes and cheese with a satisfying crispy texture. Whether you’re familiar with Ecuadorian cuisine or trying it for the first time, this recipe makes it easy to enjoy these delicious potato patties at home. Perfect for breakfast, lunch, or dinner, Llapingachos are sure to become a favorite.