LlapingachosCheese-Filled Potato Patties

Name: Llapingachos (Cheese-Filled Potato Patties)
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Ecuador
Ingredients: 900 g Potato (peeled and cut into chunks); 1 pcs Egg; 8 g Salt; 200 g Queso Fresco Cheese (crumbled); 40 ml Annatto Oil; 120 g White Onion (finely chopped); 8 g Garlic (minced); 120 g Peanuts (finely ground); 220 ml Whole Milk; 3 g Cumin Powder; 3 g Salt

Tender mashed potato patties stuffed with cheese and served with a creamy peanut sauce. This hearty plate balances crisp edges, a soft center, and a rich savory topping.

Prep

35m

Cook

35m

Serves

Estimated

Nutrition

Per serving

645kcal

Calories

25g

Protein

40g

Fat

52g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Patties

0.9kg
Potato (peeled and cut into chunks)
1pcs
Egg
8g
Salt
200g
Queso Fresco Cheese (crumbled)

Sauce

40ml
Annatto Oil
120g
White Onion (finely chopped)
8g
Garlic (minced)
120g
Peanuts (finely ground)
220ml
Whole Milk
3g
Cumin Powder
3g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Boil the potato until very tender, then drain and mash until smooth. Cool slightly, then mix in the egg and salt.
02
Divide the mashed potato mixture into portions, flatten each one, place some queso fresco cheese in the center, and seal into thick patties.
03
Cook the patties in a lightly greased skillet over medium heat until they develop a golden crust on both sides. Keep them warm.
04
Heat the annatto oil in a saucepan over medium heat. Add the white onion and cook until soft, then stir in the garlic and cumin powder.
05
Add the peanuts, pour in the whole milk, and stir for 5 to 7 minutes, until creamy. Season with the salt.
06
Serve the potato patties hot with the peanut sauce spooned over the top.

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