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Golden Ecuadorian llapingachos with peanut sauce, fried egg, avocado, and curtido on a plate.

Ecuadorian Llapingachos (Cheesy Potato Patties)

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Golden Ecuadorian potato-and-cheese patties served with creamy peanut sauce, fried eggs, avocado, and curtido.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Ecuadorian
Calories: 610
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large pot
  • Potato masher
  • Large nonstick skillet
  • Mixing bowls
  • Spatula

Method
 

Cook the Potatoes:
  1. Boil the potatoes in salted water until very tender, about 15 to 18 minutes. Drain thoroughly and let them steam dry.
  2. Mash with the salt and cumin until mostly smooth. Let the mash cool enough to handle.
Shape and Fry:
  1. 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.
  2. 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.
  3. Transfer to a warm plate while you finish the batch.
Make the Sauce and Serve:
  1. Cook the onion in a small saucepan with a teaspoon of oil until soft. Stir in the peanut butter, milk, cumin, and salt.
  2. Simmer gently for 3 to 4 minutes, whisking until smooth. Add a splash more milk if needed.
  3. Serve the llapingachos with peanut sauce, fried eggs, avocado, curtido, and tomato salad.

Nutrition

Calories: 610kcalCarbohydrates: 65gProtein: 24gFat: 29gSaturated Fat: 8gCholesterol: 210mgSodium: 900mgFiber: 8gSugar: 8g

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.