Entree: Ecuador – Llapingachos (Cheese-stuffed Ecuadorian potato patties fried until golden and served with a savory peanut-style sauce and typical garnishes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 15 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) russet or Yukon Gold potatoes, peeled and cut into chunks
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 8 oz (225 g) queso fresco or shredded mozzarella
- 2 tbsp (30 ml) annatto (achiote) oil, or 1 tsp (5 g) achiote powder mixed with 1 tbsp (15 ml) neutral oil
- 3 tbsp (45 ml) vegetable oil for frying
- 1 small yellow onion, finely chopped (about 4 oz (110 g))
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1/2 cup (120 g) creamy peanut butter (preferably unsweetened)
- 1 cup (240 ml) chicken or vegetable broth, plus extra as needed
- 1 tbsp (15 ml) red wine vinegar or apple cider vinegar
- 1 ripe avocado, sliced (no measurement required)
- 2 large eggs, approx. 1 3/4 oz (50 g) each, for frying (optional garnish)
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish
- Optional: cooked chorizo or roasted pork to serve alongside (no measurement required)

Show original ingredient measurements

- 2 lb (900 g) russet or Yukon Gold potatoes, peeled and cut into chunks
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 8 oz (225 g) queso fresco or shredded mozzarella
- 2 tbsp (30 ml) annatto (achiote) oil, or 1 tsp (5 g) achiote powder mixed with 1 tbsp (15 ml) neutral oil
- 3 tbsp (45 ml) vegetable oil for frying
- 1 small yellow onion, finely chopped (about 4 oz / 110 g)
- 2 cloves garlic, minced (about 6 g)
- 1/2 cup (120 g) creamy peanut butter (preferably unsweetened)
- 1 cup (240 ml) chicken or vegetable broth, plus extra as needed
- 1 tbsp (15 ml) red wine vinegar or apple cider vinegar
- 1 ripe avocado, sliced (no measurement required)
- 2 large eggs, approx. 50 g each, for frying (optional garnish)
- 1/4 cup (15 g) chopped fresh cilantro or parsley for garnish
- Optional: cooked chorizo or roasted pork to serve alongside (no measurement required)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Boil the potatoes in salted water until very tender, about 20–25 minutes. Drain and return to the pot; mash smoothly while still hot. Season with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper and let the mash cool until hand-warm.
2. Stir most of the shredded cheese into the cooled mashed potatoes, reserving about 2 oz (55 g) for filling or topping. Taste and adjust seasoning.
3. With slightly wet hands, form the potato mixture into 8 equal patties (about 1/2 inch (1.5 cm) thick). If stuffing, flatten each patty, place 1 tbsp (15 g) reserved cheese in the center, and fold edges over to reseal; reshape into rounds.
4. Heat 2 tbsp (30 ml) annatto oil mixed with 1 tbsp (15 ml) vegetable oil in a large skillet over medium heat. Fry patties in batches until golden brown and crisp on both sides, about 4–5 minutes per side. Transfer to a paper towel-lined plate and keep warm.
5. For the peanut sauce, use the same skillet on medium heat and add the remaining 1 tbsp (15 ml) oil. Sauté the chopped onion until translucent, about 4 minutes, then add the garlic and cook 30 seconds more. Stir in the peanut butter and 1 cup (240 ml) broth, whisking to combine. Simmer gently 5–8 minutes until slightly thickened; add vinegar and season with salt and pepper. Thin with extra broth if needed to spoon over the patties.
6. In a small pan, fry eggs sunny-side-up if using. Plate 2 llapingachos per person, spoon peanut sauce over or alongside, add avocado slices, fried egg or chorizo if desired, and garnish with cilantro.

1. Boil the potatoes in salted water until very tender, about 20–25 minutes. Drain and return to the pot; mash smoothly while still hot. Season with 1 tsp salt and 1/2 tsp pepper and let the mash cool until hand-warm.
2. Stir most of the shredded cheese into the cooled mashed potatoes, reserving about 2 oz (55 g) for filling or topping. Taste and adjust seasoning.
3. With slightly wet hands, form the potato mixture into 8 equal patties (about 1/2 inch / 1.5 cm thick). If stuffing, flatten each patty, place 1 tbsp (15 g) reserved cheese in the center, and fold edges over to reseal; reshape into rounds.
4. Heat 2 tbsp (30 ml) annatto oil mixed with 1 tbsp (15 ml) vegetable oil in a large skillet over medium heat. Fry patties in batches until golden brown and crisp on both sides, about 4–5 minutes per side. Transfer to a paper towel-lined plate and keep warm.
5. For the peanut sauce, use the same skillet on medium heat and add the remaining 1 tbsp (15 ml) oil. Sauté the chopped onion until translucent, about 4 minutes, then add the garlic and cook 30 seconds more. Stir in the peanut butter and 1 cup (240 ml) broth, whisking to combine. Simmer gently 5–8 minutes until slightly thickened; add vinegar and season with salt and pepper. Thin with extra broth if needed to spoon over the patties.
6. In a small pan, fry eggs sunny-side-up if using. Plate 2 llapingachos per person, spoon peanut sauce over or alongside, add avocado slices, fried egg or chorizo if desired, and garnish with cilantro.