Ecuadorean Potato Cakes Llapingachos
Discover the irresistible charm of Llapingachos, traditional Ecuadorean potato cakes that blend creamy mashed Russet potatoes with vibrant annatto-seasoned onions and a gooey mozzarella filling. Perfectly golden and crispy on the outside while soft and cheesy on the inside, these savory delights are pan-fried to perfection, creating a satisfying texture in every bite. This authentic recipe is a breeze to prepare, with only 20 minutes of prep time, and is versatile enough to be served as a comforting side dish or a hearty vegetarian main course. Pair with avocado slices and fresh tomatoes for a burst of refreshing flavors that beautifully balance the richness of the potato cakes. Make Ecuadorean Llapingachos your go-to dish for an unforgettable fusion of tradition and flavor! Keywords: Ecuadorean potato cakes, Llapingachos recipe, cheesy potato cakes, easy side dish, vegetarian recipes, annatto powder recipes.
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Recipe Information
Ingredients
- 900 grams Russet potatoes
- 2 teaspoons Salt
- 2 tablespoons Unsalted butter
- 1 cup White onion, finely diced
- 1 teaspoon Annatto powder (achiote)
- 1 cup Mozzarella cheese, shredded
- 3 tablespoons Vegetable oil (for frying)
- 1 optional Avocado and tomato (optional, for serving)
Instructions
Peel and chop the potatoes into evenly sized chunks. Place them in a large pot and cover with cold water. Add 1 teaspoon of salt and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are fork-tender.
Drain the potatoes and mash them until smooth. Allow them to cool slightly.
Meanwhile, melt the butter in a skillet over medium heat. Add the finely diced onion and sauté for 3-4 minutes, until softened. Stir in the annatto powder and cook for an additional 1 minute.
Mix the sautéed onions into the mashed potatoes and combine thoroughly. Let the mixture cool to room temperature before proceeding.
Once cooled, take 1/4 cup of the potato mixture and flatten it in your hands to form a small patty. Place about 1 tablespoon of shredded mozzarella cheese in the center, then fold the edges over the cheese to enclose it completely and shape it into a smooth disc. Repeat with the remaining potato mixture and cheese.
Heat the vegetable oil in a large skillet over medium heat. Fry the potato cakes in batches, cooking for 2-3 minutes on each side, or until golden brown and crispy. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.
Serve warm with slices of avocado and tomato, or as a side dish with your choice of protein. Enjoy!
Nutrition Facts
Calories |
1914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 34.9 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 5563 mg | 242% | |
| Total Carbohydrate | 221.3 g | 80% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 19.1 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 983 mg | 76% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 5588 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
