Llapingachos
Llapingachos are one of the most emblematic dishes of Ecuador's Andean region, traditionally served at markets and street stalls in cities like Ambato and Latacunga. The name comes from a Quechua term describing something flattened or squashed, and the patties directly reflect the potato's central role in Andean cuisine, where hundreds of native varieties existed long before it reached Europe. The characteristic yellow-orange color doesn't come from the potato itself, but from achiote, the seeds of a tropical tree used since pre-Columbian times both as a dye and a flavoring. The key technique is patience: the mash must cool completely before shaping, otherwise the patties would fall apart while frying, and the cheese hidden inside, not mixed into the mash, stays melted and creamy exactly at the center of each bite.
The potatoes are boiled, mashed, then left to cool completely
A warm mash is too soft to hold its shape when patted into cakes — cooling firms it up enough
The cheese hides inside the patty, not mixed into the mash
It stays melted and creamy in the middle, instead of spreading thinly through the whole mixture
An onion-and-achiote base is prepared separately, then folded into the mash
The achiote-colored oil gives llapingachos their characteristic yellow-orange tint
The cakes fry on a well-greased griddle, over medium heat, left mostly undisturbed
The long contact time builds a thick, crisp crust without burning the surface
Ingredients 4 servings
- 1kg potatoes, peeled and cut into chunks
- 150g mild yellow cheese, grated
- 1 small onion, very finely chopped
- 2 tbsp vegetable oil
- 1 tsp ground achiote (annatto), or sweet paprika
- Salt, to taste
- Oil, for frying
How to make it
- 1BOIL THE POTATOES: boil the potatoes in salted water until tender, about 20 minutes, then drain.
- 2MASH AND COOL: mash the potatoes while warm, season with salt, then spread the mash on a tray and let it cool completely, at room temperature or in the fridge.
- 3PREPARE THE BASE: heat the oil, sauté the onion with achiote over low heat, until the onion softens and the oil takes on color, then fold it into the cold mash.
- 4SHAPE: take a portion of mash, flatten it in your palm, place a teaspoon of cheese in the middle, close it up and form a thick patty.
- 5FRY: generously grease a pan or griddle with oil, fry the patties over medium heat, 4-5 minutes per side, until browned and crisp.
- 6SERVE: serve warm, as a side or with a fried egg, avocado and peanut sauce.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
