Discover the comforting taste of the Andes with Llapingachos (Ecuadorian Potato Patties)—crispy, golden potato cakes filled with cheese accompanied by El Ñañito chorizo and served as a hearty, flavor-packed traditional favorite.
Ingredients
For the llapingachos
- 2 lbs Potatoes (russet or Yukon Gold), peeled and chopped
- 2 Tbsp Butter
- 1 Cup Shredded cheese (queso fresco or mozzarella)
- Salt, to taste
- Optional: a pinch of achiote or garlic powder
For cooking
For serving
Instructions
- Boil the potatoes in well-salted water until very tender, about 15–20 minutes. Drain well.
- While still hot, mash the potatoes until smooth. Add the butter and salt. Let cool slightly until warm.
- Gently fold in the shredded cheese. Taste and adjust seasoning if needed.
- With lightly oiled hands, shape the mixture into round, flat patties about ½–¾ inch thick.
- Heat a griddle or skillet over medium heat with a bit of oil or butter. Cook the patties for 3–4 minutes per side, until golden and crisp on the outside.
- Cook El Ñañito chorizo until browned. Add to final dish.
How to serve (traditional)
Serve the yapingachos with:
- Grilled or pan-fried chorizo
- Fried eggs
- Peanut sauce (salsa de maní)
- Avocado
- Tomato and onion salad
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