About this Dish
Cheese-stuffed potato patties pan-fried and topped with peanut sauce.
History & Origin
A specialty of Ambato in the central Ecuadorian highlands, llapingachos are traditionally served alongside fried egg, chorizo, and avocado for a full plate.
IngredientsServes 2
🥔Russet potatoes, 1kg peeled and boiled
🧀Fresh mozzarella or queso fresco, 200g crumbled
🧅Spring onions, 3 stalks finely chopped
🥚Egg yolk, 1 large
🫒Vegetable oil, 3 tablespoons for frying
🥜Natural peanut butter, 4 tablespoons
🍅Canned chopped tomatoes, 3 tablespoons
🍋Fresh lime juice, 1 tablespoon
🧄Garlic cloves, 2 minced
🌿Ground cumin, 1 teaspoon
Method
1
Drain and mash the boiled potatoes thoroughly while still warm until completely smooth with no lumps. Mix in the egg yolk, chopped spring onions, cumin, and a generous pinch of salt until well combined.2
Divide the potato mixture into 12 equal balls. Flatten each ball in your palm, place a small spoonful of crumbled cheese in the centre, then fold the edges up and around the cheese and re-flatten into a round patty about 1cm thick.3
Make the peanut sauce by whisking together the peanut butter, chopped tomatoes, minced garlic, lime juice, and 3–4 tablespoons of warm water in a small saucepan over low heat. Stir until smooth and warm, adding more water if it feels too thick.4
Heat the oil in a non-stick or cast iron frying pan over medium heat. Fry the patties in batches for 3–4 minutes per side until they are golden brown and a crispy crust has formed — avoid moving them too early or they will break.5
Remove the llapingachos onto a plate lined with kitchen paper to drain briefly. Serve hot with a generous drizzle of peanut sauce on top and traditional sides like fried egg, sliced avocado, or curtido salsa if desired.6
Serve the llapingachos hot with the peanut sauce drizzled generously on top. They are traditionally accompanied by a fried egg, sliced avocado, and a simple tomato and onion curtido salad on the side.User Reviews
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