Llapingachos are Ecuadorian potato-and-cheese patties with a crisp golden outside and a soft, stretchy center. They are commonly served as a hearty plate with peanut sauce, fried eggs, avocado, and curtido.
The key is to use dry mashed potatoes and chill the filled patties before frying. That small pause helps the cheese stay inside while the outside develops an even crust.
Avoid overworking the potatoes after mashing. A light hand keeps the patties tender, while a short chill makes them much easier to turn in the skillet.
Serving Suggestions
Serve llapingachos with a spoonful of warm peanut sauce, fried eggs, avocado, tomato salad, and curtido. Aji sauce adds extra brightness if you like more heat.
Recipe Notes
Shape the patties up to one day ahead and refrigerate them covered. Cook them in a lightly oiled nonstick skillet over medium heat so the cheese melts before the crust gets too dark.
Ecuadorian Llapingachos (Cheesy Potato Patties)
Equipment
- Large pot
- Potato masher
- Large nonstick skillet
- Mixing bowls
- Spatula
Ingredients
Potato Patties
- 2 lb russet or Yukon Gold potatoes, peeled and cubed
- 1 tsp kosher salt
- 1/2 tsp ground cumin
- 6 oz queso fresco or Monterey Jack, cut into small cubes
- 2 tbsp annatto oil or vegetable oil for frying
Peanut Sauce
- 1/2 cup smooth peanut butter
- 1 cup whole milk
- 1/4 cup white onion, finely chopped
- 1 tsp ground cumin
- 1/2 tsp kosher salt
To Serve
- 4 large eggs fried
- 1 ripe avocado sliced
- 2 cups curtido or lightly pickled cabbage
- 1 cup tomato salad
Instructions
Cook the Potatoes:
- Boil the potatoes in salted water until very tender, about 15 to 18 minutes. Drain thoroughly and let them steam dry.
- Mash with the salt and cumin until mostly smooth. Let the mash cool enough to handle.
Shape and Fry:
- Divide the mash into eight portions. Flatten each portion, place a cube of cheese in the center, and pinch the potato around it. Gently flatten into thick patties.
- Heat the annatto oil in a large nonstick skillet over medium heat. Fry the patties for 4 to 5 minutes per side until golden and the cheese is melted.
- Transfer to a warm plate while you finish the batch.
Make the Sauce and Serve:
- Cook the onion in a small saucepan with a teaspoon of oil until soft. Stir in the peanut butter, milk, cumin, and salt.
- Simmer gently for 3 to 4 minutes, whisking until smooth. Add a splash more milk if needed.
- Serve the llapingachos with peanut sauce, fried eggs, avocado, curtido, and tomato salad.
Notes
- Dry mashed potatoes make patties that hold together better.
- Use a mild melting cheese if queso fresco is unavailable.
- Keep the sauce warm over low heat and whisk before serving.