Apr 07 2008
Llapingachos or stuffed potato patties
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Published by Laylita at 6:23 pm under All, Appetizers, Breakfast and brunch, Cheese, Comfort food, Kid friendly, Sides, South America, Vegetables, Vegetarian
Llapingachos are an Ecuadorian dish of potato patties or thick pancakes stuffed with cheese and cooked on a hot griddle until crispy brown. Llapingachos are typically served as a side dish for many Ecuadorian main courses; however llapingachos also make a great breakfast or brunch dish, and can be served on their own as an appetizer or even as a full meal accompanied by a tasty peanut sauce, fried egg, sausage, pickled onion and tomato salad, some lettuce, avocado slices and hot sauce.
These potato patties can be a little bit “tricky” to make (to quote my 5 year old), but I have a few tips from having failed to get them right several times that can help make the preparation relatively easy, and of course the more you make them the better you become at getting them just right. First of all, the type of potatoes that are used are very important, I tried making them with Yukon gold potatoes and it was disaster, the flavors were great but the consistency was just too soft, so I recommend using Russet potatoes or a potato that is very starchy. Next, let the potato mixture rest for at least an hour before making the patties, when preparing the patties and filling them with cheese make sure the cheese is stuffed well enough to keep it from seeping through to the surface and burning during the cooking process, and once the patties are formed, let them also rest for at least 30 minutes. Finally, when cooking the llapingachos, avoid using any oil or grease, this will help prevent them from breaking up, and also it helps to use a griddle, but regardless of whether you use a griddle or a frying pan make sure it is well heated, and kind of like making that first pancake you can assess how hot and how long the llapingachos needs to cook on each side to have that nice crispy brown finish; I used to turn them several times back and forth, but if you let them cook long enough on each side and just turn them once the results are much better, and since the patties are pretty delicate you have to be careful when turning them.
The ingredients below should make about 12 medium sized llapingachos; you can make the patties smaller if you are serving them as appetizers.
Ingredients:
5 large Russet potatoes, peeled and cut in chunks
2 tbs sunflower oil
½ cup finely chopped white onion
2 tsp ground achiote
1 cup grated Mozzarella or Fontina cheese
Salt to taste
To serve: salsa de mani or peanut sauce, tomato and onion curtido, avocado slices, lettuce, fried eggs, fried sausages and hot sauce.
Preparation:
- Boil the potatoes until soft
- 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.
- Mash the potatoes, mix in the onion refrito and salt to taste.
- Cover the potato dough and let it sit at room temperature for about an hour.
- Make small golf size balls with the potato dough.
- Make a hole in the middle of each ball and fill with the grated or crumbled cheese.
- Shape the dough into thick patties and let rest in the refrigerator for about ½ to 1 hour.
- Cook the patties on a hot griddle until browned on each side, be careful when turning them as they will be very delicate.
- Serve with a fried egg, peanut sauce, tomato and onion curtido, avocado slices and hot sauce.
You should have just heard my expression of glee and relief when i saw this pop up. Llapingauchos. Love them! That is the one food memory from my trip to Ecuador that I just cannot forget. YUM!!! This is definitely going to be made here. Thank you! Thank you! Thank you!
These look amazing! My mouth is watering! I can’t wait to try these.
what an absolutely beautiful blog…
wow
totally unexpected
happened here by chance
well done in every way!
Wow! I was so glad to see a Llapingacho recipe! I just got back from a mission trip to Ecaudor and just cannot forget the food! This is great!
Llapingachos are the world’s best street food, bar none. Add a cold bottle of Pilsener for maximum effect. Gorgeous site, by the way.
hola Laylita
esta receta es extaordinaria como se la vea…. solo un comentario muy chiquito… le falto la longaniza, yo recuerdo que la comi en Baños de Ambato.
Pero de ahi es sensacional yo lo preparé este fin de semana y me quedo (modestia aparte) de rechupete… mil gracias Laylita.
saludos a los tuyos
I came across this recipe via a random Google search for llapingacho. I am completely in love with your site, your step-by-step instructions and your pictures!! I made these late last week for my Ecuadorian hubby and he loved them!! I also made the empanadas mendocinas…they were GREAT!! Thank you so much and I can’t wait to keep trying your recipes! I’m going to have one happy husband!!
-Carolina-
First of all, I love your website. I made these llapingachos (minus the toppings) and they turned out ok. It seemed more like a breakfast food to me, but it could easily be a healthy part of any meal. It actually reminded me of a spicy hashbrown, and was pretty good with ketchup (how American is that?). I also ate one topped with strawberry jam; although this might sound strange, it was delicious!
Hi Carolina – Thanks for visiting , I’m very glad that you liked the llapingachos and empanadas mendocinas!
Hi Marlarissa – Thank you! Strawberry jam sounds very interesting as a topping for llapingacho! These are definitely good for breakfast and I think they can be a good side or even a complete meal but you really have to add all the toppings: the peanut sauce, fried egg and sausage or chorizo (there goes the healthy part), avocado and pickled onions really make the llapingachos a great dish.
I made these tonight, along with the peanut sauce and the pickled onions (served with the avocado and egg of course!) and wow, were they ever something. What a fabulous meal. Thanks so much for your wonderful site with your wonderful recipes!
I am so excited! We lived in Ecuador for 2 years and my maid made these all the time. I tried to get her to show me how to make them, but she was so iffy on all the amounts I have never actually made them myself. Also, because I had no idea where to find or what that red spice was called! Good to know russets work best, hard to know since they have totally different types of potatos in Ecuador! Love your site, I will be adding it to my Favorites!
This is an awesome page. Finally, a llapingachos recipe where the patties aren’t a greasy mess. My husband is going to be thrilled.
I’m always looking for good traditional Ecuadorian recipes. Thank you!
This is the best food ever!!! I´ve been leaving abroad for two years so far, and I cannot express how bad I miss ecuadorian food.
I prepared some Llapingachos last weekend.. I would recomend everybody to try this traditional Ecuadorian dish!!
Thank you for this ! I studied abroad in Ecuador and loved this dish, I can make them for my friends now!
So that is the secret to perfect llapingachos made with US potatoes… use russet. What is the best choclo for chumales?
i am looking for a good recipe for Tortilla de Papa (mashed potatoes with cream cheese) – any suggestions?
so cool and yet yummy thank you
Hi Laylita,
It was very nice to see this recipe on-line. I am like you, I love to see pictures. I have made Llapingachos for my husband, who is from Ecuador, in a Brazilian way. In Brazil, we have different varieties of patties but this one is really good.
Thank you,
Bianca
Hola Laylita,
Me estaba preguntando- si no usas grasa o aceite cuando cocinas los llapincaghos como lo haces para que se doren bien?
No se pegan en el sarten/griddle sin aceite? o recomiendas pam spray?
Gracias por la detallada receta!
Hi Cristoph – Puedes usar un poquito de aceite o spray, solo para engrasar ligeramente el griddle o sarten, igual que si estuvieras haciendo pancakes.
WOW.
This recipe is amazing ! It’s so good, i made them for my Spanish class and they loved it.
Thanks for the recipe !
These are great I am puerto rican and my husband was born and raise in Ambato, My mother-in-law makes these and they are so yummy. I will make them today lets see how they turn out. yummmmmmmmmmm!!!