Chef-tested recipe
Achiote-seasoned potato patties filled with cheese and served with peanut sauce and fresh curtido
Llapingachos are Ecuadorian potato patties seasoned with onion and achiote, filled with cheese, and cooked on a griddle until deeply golden. Their crust forms without flour because the potato mixture is rested before shaping. A traditional full plate often includes creamy peanut sauce, tomato-and-onion curtido, fried egg, avocado, and sometimes chorizo, making the patties suitable for breakfast, lunch, or a substantial side.
Recipe at a glance
- Servings
- 6 servings
- Prep Time
- 45 mins
- Cook Time
- 1 hour
- Resting Time
- 30 mins
- Total Time
- 2 hours 15 mins
- Cuisine
- Ecuadorian
- Course
- Main dishes
- Cooking Method
- Potato boiling, mashing, stuffing, griddling, and sauce making
- Difficulty
- Intermediate
- Best Served With
- Best served with peanut sauce, tomato-onion curtido, fried egg, avocado, chorizo, salad, or hot sauce.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Large saucepanpaid link
- Potato masherpaid link
- Large frying panpaid link
- Flat griddlepaid link
- High-speed blenderpaid link
- Flexible spatulapaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Digital kitchen scalepaid link
Ingredients
For the llapingachos
- Floury potatoes, peeled and cut into large piecespaid link: 1800 g
- Fine sea saltpaid link: 18 g
- Achiote oilpaid link: 60 ml
- White onion, finely diced: 300 g
- Queso fresco, grated or crumbled: 500 g
- Neutral vegetable oil for the griddlepaid link: 60 ml
For the peanut sauce
- Roasted unsalted peanutspaid link: 300 g
- Whole milk: 800 ml
- White onion, finely diced: 200 g
- Achiote oilpaid link: 30 ml
- Ground cumin: 3 g
- Fine sea saltpaid link: 8 g
For the curtido and serving
- Red onions, very thinly sliced: 300 g
- Ripe tomatoes, thinly sliced: 500 g
- Fresh lime juice: 100 ml
- Fresh coriander, chopped: 40 g
- Fine sea saltpaid link: 8 g
- Large eggs: 360 g
- Ripe avocado, sliced: 600 g
Preparation Overview
Cut the potatoes evenly and drain them thoroughly after boiling. Prepare the curtido first so the onion softens in lime. Cool the mashed potato mixture before stuffing to prevent the cheese from melting prematurely.
Method
Combine the red onions, tomatoes, lime juice, coriander, and 8 g salt and leave the curtido to stand while the remaining components are prepared.
Cover the potatoes with cold salted water, bring to a boil, and cook for 20 to 25 minutes until completely tender.
Drain thoroughly, return the potatoes to the hot pot for 1 minute to release steam, then mash until smooth.
Heat the achiote oil in a frying pan, cook 300 g diced onion for 6 minutes until soft, and mix it into the potatoes with 18 g salt.
Spread the potato mixture on a tray and rest for 30 minutes until cool and firm.
Divide into 12 portions, flatten each, place cheese in the centre, and close the potato around it to form thick patties.
For the sauce, blend the peanuts with 500 ml milk until smooth.
Heat 30 ml achiote oil, cook 200 g onion for 5 minutes, add cumin, then stir in the peanut mixture and remaining milk.
Simmer the sauce for 8 to 10 minutes until creamy, season with salt, and keep warm.
Heat a lightly oiled griddle over medium heat and cook the patties in batches for 5 to 6 minutes per side until a deep golden crust forms.
Fry the eggs to the preferred doneness, cooking them fully for vulnerable diners.
Serve two llapingachos per person with peanut sauce, curtido, one fried egg, and avocado.
Beginner Technique Notes
Dry the boiled potatoes well because excess water makes patties difficult to shape.
Do not add flour; resting and proper potato selection provide the required structure.
Turn the patties only after a firm golden crust develops.
Keep the peanut sauce at a gentle simmer and stir frequently to prevent scorching.
Tips and Variations
Ecuadorian yellow potatoes are ideal, but another floury potato works well.
Mild mozzarella or farmer cheese may replace queso fresco.
Shape the patties one day ahead and refrigerate them in a single layer.
Serve chorizo or longaniza alongside for a more substantial traditional-style platter.
Serving Ideas
- Build a colourful plate with two golden patties, a spoonful of warm peanut sauce, curtido, fried egg, and sliced avocado.
Storage
Refrigerate shaped uncooked patties for up to 2 days or cooked patties for up to 3 days. Reheat on a lightly oiled griddle. Refrigerate peanut sauce for 3 days and curtido for 2 days. Freeze shaped patties for up to 2 months.
Nutritional Value
Allergen Notes
Contains milk, peanuts, and egg. Achiote oil and queso fresco should be checked for cross-contact and regional allergen requirements.
Frequently Asked Questions
Why are my llapingachos falling apart?
The potatoes may be too wet or warm, or the patties were turned before a crust formed.
Can I add flour?
Traditional-style llapingachos rely on potato starch and resting rather than flour.
What cheese should I use?
Queso fresco is ideal, while a mild melting cheese is a practical substitute.
Can they be prepared ahead?
Yes. Shape and refrigerate them, then griddle just before serving.
