Llapingachos or Ecuadorian stuffed potato patties
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
1 hr
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Total Time
2 hrs
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Servings
12 medium sized llapingachos
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Cuisine
South American, American, Ecuadorian
Llapingachos or Ecuadorian stuffed potato patties
Description
This recipe starts with boiling peeled russet potatoes until soft, then mashing them and mixing in a refrito of finely chopped white onion cooked with ground achiote in oil to add color and flavor. Salt seasons the potato dough, which rests at room temperature to develop flavor and improve texture. The dough is shaped into golf ball-sized portions, hollowed, and filled with grated mozzarella cheese before being shaped into thick patties. After chilling in the refrigerator to firm, the patties are cooked on a hot griddle until browned on both sides, requiring care due to their delicate nature. Llapingachos are traditionally served with peanut sauce (salsa de mani), tomato and onion curtido, slices of avocado and lettuce, fried egg, grilled or fried chorizo or sausages, and hot sauce for added heat. The combination offers a balance of crispy exterior, creamy melted cheese center, and complementary fresh and savory sides typical of Ecuadorian cuisine.
Ingredients
- 5 russet potatoes about 3 lbs, peeled and cut in chunks, large
- 2 tbs sunflower oil or avocado oil
- ½ cup onion finely chopped; white onion
- 2 tsp achiote ground
- 1 cup mozzarella cheese grated; or quesillo
- salt to taste
To serve:
- peanut sauce aka Salsa de mani
- tomato
- onion
- curtido
- avocado slices; leaves
- lettuce slices; leaves
- egg fried
- chorizo grilled or fried; or sausages
- hot sauce or aji criollo
Instructions
- Boil the potatoes until soft.
- 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.
- Mash the potatoes, mix in the onion refrito and salt to taste.
- Cover the potato dough and let it sit at room temperature for about an hour.
- Make small golf size balls with the potato dough.
- Make a hole in the middle of each ball and fill with the grated or crumbled cheese.
- Shape the dough into thick patties and let rest in the refrigerator for about ½ to 1 hour.
- Cook the patties on a hot griddle until browned on each side, be careful when turning them as they will be very delicate.
- Serve with a fried egg, peanut sauce, tomato and onion curtido, avocado slices and hot sauce.
User Reviews
Overall Rating
4.7
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