Llapingachos golden potato patties with cheese filling

Ecuador · Ecuadorian

Llapingachos

Ecuadorian potato patties filled with cheese and cooked until golden.

  • Ecuadorian
  • 45 min total time
  • 4 base servings
  • 1 version
  • 2 compatible options

Country

Ecuador

Cuisine

Ecuadorian

Servings

4 servings

Prep

25 min

Cook

20 min

Total

45 min

1 version

2 compatible options

Makes 4 servings.

Mash potatoes while hot for a smoother dough and easier shaping.

Adapt this recipe

Customize this recipe

Adjust servings, version and allergens or avoidances to fit this recipe to your context.

Servings

Adapted for 4 servings

Version

Active version: Classic

Allergens & avoidances

2 compatible options

Adaptation status

Servings: 4 · Version: Classic · Check ingredients below

Always check ingredient labels and cross-contamination warnings.

Classic

Ecuadorian potato patties filled with cheese and cooked until golden.

Contains dairy and lactose from cheese.

Version

  • Vegetarian

Contains

  • Dairy
  • Lactose

Ingredients

  • 950 g potatoes, peeled
  • 180 g brined white cheese, crumbled
  • 90 g onion, finely chopped
  • 2 g annatto powder
  • 30 ml neutral oil
  • 6 g fine salt

Cooking method

Pan

  1. Cook potatoes

    Boil potatoes in salted water until very tender, then drain and mash.

  2. Prepare base

    Cook onion briefly with a little oil and annatto, then mix into mashed potatoes with salt.

  3. Shape patties

    Form balls, fill each with cheese and flatten into thick patties.

  4. Cook

    Pan-cook patties with remaining oil until golden on both sides.

Frequently asked questions

Can I freeze llapingachos?

Yes. Freeze shaped patties and cook from thawed for best texture.

Why are dairy and lactose listed?

The classic filling includes cheese.

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