Llapingachos
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The Tale of Llapingachos
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Llapingachos, cheese-stuffed potato patties griddled until golden, originate in Ecuador's Andean highlands, particularly around Ambato and Latacunga, where potatoes have been a staple crop for thousands of years. They're traditionally served with peanut sauce, avocado, and fried egg as a filling highland breakfast or lunch.
Ingredients
Scale:· 6 servings
- 2 lbs potatoes, boiled and mashed
- 1 cup shredded cheese
- 1 onion, finely chopped
- 1 teaspoon achiote (annatto) oil
- 2 tablespoons vegetable oil
- Peanut sauce (salsa de maní), for serving
- Fried egg and avocado, for serving
- Salt, to taste
Instructions
- 1Sauté the onion in achiote oil until softened; mix half into the mashed potatoes with salt.
- 2Divide the potato mixture into patties and stuff the center of each with shredded cheese, sealing the potato around it.
- 3Heat vegetable oil in a griddle or skillet over medium heat.
- 4Cook the patties for 5-6 minutes per side until a golden crust forms.
- 5Top with the remaining sautéed onion.
- 6Serve with peanut sauce, a fried egg, and avocado slices.
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