Llapingachos Ecuatorianos Ecuadorean Potato and Cheese Patties
Delight your taste buds with Llapingachos Ecuatorianos, Ecuadorian potato and cheese patties that are bursting with flavor and authenticity. Made from creamy mashed russet potatoes seasoned with vibrant annatto powder and butter, these patties are stuffed with gooey mozzarella cheese for a satisfying surprise in every bite. Fried to golden perfection, they boast a crispy exterior that contrasts beautifully with their soft, cheesy interior. Perfect as a standalone snack or served alongside fried eggs, sausages, or a drizzle of peanut sauce, these traditional Ecuadorian treats add a touch of South American comfort to any meal. With easy prep and simple ingredients, this irresistible dish is ideal for busy weeknights or an impressive addition to your next brunch spread.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 1 teaspoon Salt
- 1 teaspoon Annatto powder (achiote)
- 2 tablespoons Unsalted butter
- 1.5 cups (shredded) Mozzarella cheese
- 3 tablespoons Vegetable oil
Instructions
Peel the potatoes and cut them into quarters for even cooking.
Place the potatoes in a large pot, cover them with water, and add 1/2 teaspoon of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 20-25 minutes.
Drain the potatoes thoroughly and transfer them to a mixing bowl. Mash them using a potato masher until smooth and free of lumps.
Add the annatto powder, 1/2 teaspoon of salt, and butter to the mashed potatoes. Mix well to combine. Let the mixture cool to room temperature for easier handling.
Divide the mashed potatoes into 12 equal portions and roll each portion into a ball.
Flatten each ball into a disc about 1/2 inch thick. Place about 2 tablespoons of shredded mozzarella cheese in the center of each disc. Carefully fold the edges over the cheese, sealing it inside, and reshape into a flat disc if needed.
Heat the vegetable oil in a large non-stick skillet over medium heat.
Cook the potato patties in batches, ensuring they don't overcrowd the pan. Fry for 3-4 minutes on each side, or until golden and crispy. Add more oil as needed between batches.
Transfer the cooked patties to a plate lined with paper towels to remove excess oil.
Serve the llapingachos warm, either on their own or with accompaniments like fried eggs, sausages, or peanut sauce.
Nutrition Facts
Calories |
2056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 26.5 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 3693 mg | 161% | |
| Total Carbohydrate | 236.9 g | 86% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 15.1 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1338 mg | 103% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 6017 mg | 128% | |
*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.
