Llapingachos (Ecuadorian Potato Patties)

Method

1. Boil and mash the potatoes until very tender. Drain well and mash with butter and salt until completely smooth. Cool until handleable.

   Salt early and throughout the cooking process. Salt added at the beginning penetrates the food; salt added at the end sits on the surface. Both are important, but the foundation matters most.

   Salt early and throughout the cooking process. Salt added at the beginning penetrates the food; salt added at the end sits on the surface. Both are important, but the foundation matters most.

2. Form the patties by taking a golf-ball sized portion, flattening it, placing a tablespoon of cheese in the center, and sealing the potato around it. Flatten into a 3-inch disc. Repeat. Chill 15 minutes.

3. Make the peanut sauce by sautéing onion and garlic in oil until soft. Blend with peanuts and milk until smooth. Season with salt.

   Season generously — underseasoned food is the most common home cooking mistake. You can always add more at the end, but building seasoning in layers produces deeper flavor than a single pass.

   Season generously — underseasoned food is the most common home cooking mistake. You can always add more at the end, but building seasoning in layers produces deeper flavor than a single pass.

4. Pan-fry the patties in oil over medium heat for 3-4 minutes per side until golden and crispy. The cheese inside should be melted.

5. Serve with peanut sauce drizzled over, a fried egg on top, curtido, avocado, and chorizo. In Ecuador, llapingachos are served at every market and street stall.

   Serve immediately while the textures and temperatures are at their peak. Most dishes begin declining the moment they leave the heat — crispy things soften, sauces thicken, and aromatics fade.

   Serve immediately while the textures and temperatures are at their peak. Most dishes begin declining the moment they leave the heat — crispy things soften, sauces thicken, and aromatics fade.

Equipment

• Stockpot Recommended: Tramontina 12-Quart Stainless Steel Stock Pot
• Potato masher Recommended: OXO Good Grips Stainless Steel Potato Masher
• Nonstick skillet Recommended: All-Clad HA1 Expert Hard Anodized Nonstick Frying Pan
• Blender Recommended: Ninja Professional Plus Blender

Chef Notes

• The most important thing: The potatoes must be mashed completely smooth — no lumps. Lumpy mashed potatoes crack when you form the patties. Rice the potatoes or mash thoroughly while hot.
• Stuff each patty with cheese before sealing. The cheese melts inside during frying, creating a gooey center surprise.
• Chill the formed patties for 15 minutes before frying. Cold patties hold their shape better in the pan.
• The peanut sauce is what makes llapingachos Ecuadorian. Blend roasted peanuts with sautéed onion and milk until smooth.

Common Substitutions

Ingredient	Substitution	Notes
Queso fresco	Mozzarella	Melts similarly — slightly different flavor
Peanut sauce	Aji sauce (hot pepper sauce)	Different but equally traditional
Russet potatoes	Yukon Gold	Creamier — slightly harder to form

What You're Practicing

Llapingachos teach you stuffed-potato technique — forming a starchy shell around a melting filling. The same concept appears in Italian arancini, Indian aloo tikki, and Japanese korokke. Visit Techniques for more.