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Llapingachos or Ecuadorian stuffed potato patties
4.7 from 807 votes

Llapingachos or Ecuadorian stuffed potato patties

Llapingachos are Ecuadorian potato patties made from mashed russet potatoes mixed with a spicy onion and achiote refrito and stuffed with mozzarella cheese. The patties are pan-cooked until browned and served with traditional sides like peanut sauce, curtido, avocado, and fried egg, creating a savory dish with tender potato inside and a crisp exterior.

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
2 hrs
Servings: 12 medium sized llapingachos
Course: Side Dish, Breakfast, Appetizer, Brunch
Cuisine: South American, American, Ecuadorian

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
  • onion
  • curtido
  • tomato
  • lettuce slices; leaves
  • avocado slices; leaves
  • egg fried
  • chorizo grilled or fried; or sausages
  • hot sauce or aji criollo

Instructions

    Cup of Yum
  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.