Ecuadorian Llapingachos (Cheesy Potato Patties)
Golden Ecuadorian potato-and-cheese patties served with creamy peanut sauce, fried eggs, avocado, and curtido.
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.
Nutrition
Calories: 610kcalCarbohydrates: 65gProtein: 24gFat: 29gSaturated Fat: 8gCholesterol: 210mgSodium: 900mgFiber: 8gSugar: 8g