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Llapingachos

The Quirky Foodster Team

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20 min
Prep
35 min
Cook

Ingredients

  • 1kg (2.2 lb) Floury potatoes, peeled and quartered
  • 200g (2 cups) Grated queso fresco
  • 1 Small onion, finely diced
  • 2 tbsp Achiote oil, plus extra for frying
  • 1 tsp Salt
  • 1/2 tsp Ground cumin
  • 1 (to bind, optional) Egg, beaten

Method

  1. Boil the potatoes in salted water for 20 minutes until very soft, then drain and mash while hot until smooth.
  2. Sauté the diced onion in 1 tbsp achiote oil for 3-4 minutes until softened, then stir into the mashed potato along with salt and cumin.
  3. Divide the mash into 8 portions. Flatten each in your palm, place a spoonful of grated cheese in the centre, and fold the potato around it, shaping into a flat disc.
  4. Heat a thin layer of achiote oil in a frying pan over medium heat and fry each llapingacho for 3-4 minutes per side until golden and crisp.
  5. Serve hot, traditionally topped with peanut sauce, alongside fritada, chorizo, avocado and a fried egg.

Introduction: Llapingachos are pan-fried mashed potato patties stuffed with cheese, a signature Andean Ecuadorian side dish especially associated with the town of Ambato.

Cultural Background: Llapingachos are pan-fried mashed potato patties stuffed with cheese, a signature Andean Ecuadorian side dish especially associated with the town of Ambato. They're a fixture alongside fritada and grilled meats, usually finished with a drizzle of peanut sauce and a fried egg on top.

Tips: Chill the shaped patties for 15 minutes before frying if the mash feels too soft to hold together — this firms them up and reduces the risk of them falling apart in the pan.

Variations: Some versions mix a beaten egg into the mash to help bind the patties more firmly before frying. Already vegetarian as written; omit egg binder and use a vegan cheese for a fully vegan version.

Storage: Refrigerate uncooked shaped patties for up to 2 days, or cooked patties for up to 3 days.

Reheating: Reheat in a dry pan over medium heat for 3-4 minutes per side to re-crisp, or in an air fryer at 180°C (350°F) for 6 minutes.

Nutrition: Approx. 260 kcal, 9g protein, 12g fat, 30g carbohydrates per patty.

FAQs:

Q: What gives llapingachos their colour?

A: Achiote oil, used both in the mash and for frying, gives llapingachos their characteristic golden-orange hue.

Q: What are llapingachos traditionally served with?

A: They're most commonly paired with fritada, chorizo, fried egg, avocado and peanut sauce as part of a full Andean plate.

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