Name: Llapingachos (Ecuadorian potato-cheese patties)

Llapingachos (yah-peen-GAH-chos) are a popular side dish in the highlands of Ecuador. They are often served with fried eggs and a simple salad of lettuce, tomato and avocado. Sometimes sausages and a side of rice are added to make a full and typically Ecuadorian meal.



Yield: 4 to 6 servings

Comments: 1/26/2012 - Two potatoes (abt 1.6 lbs) gave seven patties. The whole process took about an hour and 55 minutes, pretty much non-stop. It took 24 minutes for the potatoes cut in small pieces to become soft. It took about 28 minutes to stuff the patties, and 16 minutes to brown them. I had leftover filling and sauce.
3/20/2012 - I used pre-shredded mozzarella, cut back on the amount of milk in the sauce, and added cumin to the sauce. Our achiote is in the form of small grains, but needs to be powdered. Modified the recipe to match my best experience.
4/23/2013 - I used 8 small red potatoes to make 6 ½-cup sized patties. I mixed the cheese - Mexican blend shredded cheese - into the potatoes and that saved a little time. I ground the achiote with a mortar and pestle for a long time, but only got a little powder; the unground grains were softened in the cooking process. In the sauce, I substituted almond butter for peanut butter, used less onion and more almond butter; it thickened up rapidly.

Source: Modified from

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