Llapingachos or Ecuadorian stuffed potato patties
Llapingachos are potato patties or pancakes stuffed with cheese, cooked on a hot griddle until crispy brown and served with peanut sauce, fried egg, tomato and onion curtido, avocado slices and hot sauce.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 large Russet potatoes (about 3 lbs, peeled and cut in chunks)
- 2 tbs sunflower or avocado oil
- ½ cup finely chopped white onion
- 2 tsp ground achiote
- 1 cup grated quesillo or mozzarella cheese
- Salt to taste
- Salsa de mani or peanut sauce
- Tomato and onion curtido
- Avocado slices and lettuce leaves
- Fried eggs
- Grilled or fried chorizo or sausages
- Hot sauce or aji criollo
Instructions
- 1
Boil the potatoes until soft.
- 2
Heat the oil over medium high heat to make a refrito, add the onions and achiote, cook until the onions are soft, about 5 minutes.
- 3
Mash the potatoes, mix in the onion refrito and salt to taste.
- 4
Cover the potato dough and let it sit at room temperature for about an hour.
- 5
Make small golf size balls with the potato dough.
- 6
Make a hole in the middle of each ball and fill with the grated or crumbled cheese.
- 7
Shape the dough into thick patties and let rest in the refrigerator for about ½ to 1 hour.
- 8
Cook the patties on a hot griddle until browned on each side, be careful when turning them as they will be very delicate.
- 9
Serve with a fried egg, peanut sauce, tomato and onion curtido, avocado slices and hot sauce.