Llapingachos
Llapingachos are Ecuadorian potato cakes coloured with achiote and filled with melting cheese. Their crisp surface and soft centre are traditionally paired with peanut sauce and fresh garnishes.
From Chef Ilhama’s recipe collection
Photo: young shanahan from Bratislava, Slovakia — Llapingachos. · CC BY 2.0 · Sources
How do you make Llapingachos?
Llapingachos uses 8 ingredients and 5 clear steps. Allow 1 hour; the recipe yields 4 servings. Check off ingredients and steps as you cook.
What does Llapingachos taste like—and what matters most?
Llapingachos have a crisp achiote-scented crust, a soft potato centre and pockets of melted cheese, usually balanced by fresh curtido and peanut sauce.
Let the seasoned mash cool before shaping. Resting firms the starch enough for the cakes to hold together in the pan.
Choose a low-moisture melting cheese such as mozzarella or young gouda when Ecuadorian quesillo is not available.
Do not move the cakes too early. Wait for a real crust to form, then turn once with a broad spatula.
Shape and refrigerate uncooked cakes for up to 24 hours, separated by parchment. Cooked cakes reheat best in a lightly oiled pan.
Ingredients & Preparation steps
8 items
History note
Llapingachos are Ecuadorian potato cakes coloured with achiote and filled with melting cheese. Their crisp surface and soft centre are traditionally paired with peanut sauce and fresh garnishes.
5 steps
Boil the potatoes in salted water until tender, drain thoroughly and mash while hot.
Cook onion in achiote oil, mix into the potatoes with cumin and salt, then cool for 20 minutes.
Shape the mash into patties, place cheese in each centre and seal; chill briefly to firm.
Blend peanuts with milk, then simmer with a spoonful of the onion mixture until creamy.
Pan-fry the patties on a lightly oiled griddle until deeply golden on both sides.
Serve with salsa de maní, avocado, fried egg, curtido and grilled sausage if desired.
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