South American Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Llapingachos
Ecuador's pan-fried potato and cheese patties — crispy and golden on the outside, soft and melting within, served with peanut sauce and chorizo.
Contains common allergens
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Good to know
- Crispy
Matched from this dish's own ingredients and timing. Browse more: crispy recipes
Instructions
7 steps- 1
Boil the potatoes in salted water until very tender, about 20 minutes, then drain and mash until smooth while still hot.
- 2
Heat achiote oil in a small pan and saute the chopped onion until soft, about 5 minutes, then stir it into the mashed potatoes along with salt and pepper.
- 3
Let the potato mixture cool slightly, then form it into patties, pressing a spoonful of shredded cheese into the center of each and sealing the potato around it.
- 4
For the peanut sauce, blend the roasted peanuts, milk, onion, and garlic until smooth, then simmer in a saucepan for 5 minutes until slightly thickened; season with salt.
- 5
Heat vegetable oil in a nonstick skillet over medium heat and cook the llapingachos for 4 to 5 minutes per side, until golden and crisp with the cheese melted inside.
- 6
Fry the chorizo in a separate pan until cooked through and browned.
- 7
Plate the llapingachos with fried eggs and chorizo, and spoon the warm peanut sauce over the top.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
77/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving405
Calories
19 g
Protein
39 g
Carbs
19 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Llapingachos are Ecuadorian potato cakes stuffed with melting cheese and tinted gold with achiote, a highland specialty most associated with the city of Ambato in the central Andes. They are pan-fried until crusty and traditionally served with a peanut sauce called salsa de mani, chorizo, a fried egg, and avocado as part of a full plate. The dish reflects the Andean reliance on the potato, which was first domesticated in this region, dressed up into something celebratory.
Listahan note
This version dries the mashed potato well and chills the formed cakes before frying so they hold a crisp crust around the molten cheese center instead of falling apart in the pan.
Technique cues
- Dry the riced potatoes over low heat for a minute before mashing so the dough is stiff enough to hold a cheese pocket.
- Chill the stuffed patties at least half an hour before frying, which firms them up and keeps the cheese from leaking out.
- Fry over steady medium heat in achiote-tinted oil so the outside browns to a crust before the inside gets too soft.
Kitchen flow
- Parallel prep
- Make the peanut sauce and fry the egg and chorizo while the formed cakes chill, so the full plate comes together at once.
- Make-ahead
- Form and stuff the cakes a day ahead and keep them chilled, frying just before serving.
- Leftover move
- Recrisp leftover cakes in a skillet and top with a fried egg and avocado for a quick breakfast plate.
- Cleanup rhythm
- Wipe the pan between batches to clear browned bits, and soak the ricer and mixing bowl right away before potato dries on.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
starchy potatoes
the cake itself
Purpose: Floury potatoes mash into a dry, sturdy dough that crisps well and holds the filling.
Handling: Boil whole, peel, and rice while warm, then dry briefly.
Adaptation: Yukon Gold works, though a russet gives a fluffier, drier mash.
melting cheese (queso fresco or mozzarella)
molten center
Purpose: A pocket of cheese that melts on frying is the surprise at the heart of every llapingacho.
Handling: Crumble or cube and seal inside each potato patty.
Adaptation: A mild mozzarella melts beautifully if queso fresco is hard to find.
achiote (annatto) oil
color and flavor
Purpose: Achiote-infused oil tints both the dough and the crust the signature warm gold.
Handling: Work a little into the mash and fry the cakes in more of it.
Adaptation: Turmeric-tinted oil gives a similar color with a different flavor.
scallions
aromatic in the dough
Purpose: Sauteed scallion folded into the mash seasons it gently from within.
Handling: Soften in the achiote oil, then mix into the potato.
Adaptation: Finely diced onion or chives work in their place.
peanuts
salsa de mani topping
Purpose: A creamy peanut sauce is the classic partner, its richness balancing the crisp potato.
Handling: Blend with milk and aromatics into a pourable sauce.
Adaptation: A sunflower-seed butter sauce works for peanut allergies.
Technique notes
- Keep your hands lightly oiled while forming so the sticky potato dough does not cling.
- Press the patties to an even thickness so they cook through and the cheese melts before the crust burns.
- Flip only once, gently, after a real crust has set so they do not crack and leak.
Ingredient swaps
- Peanut-free direction
- Swap the salsa de mani for a sunflower-seed butter sauce or a simple aji to keep the plate nut-free.
- Vegetarian plate
- Skip the chorizo and build the plate on the cakes, peanut sauce, egg, and avocado.
- Lighter direction
- Bake the cakes on an oiled sheet at high heat instead of pan-frying for less fat.
Serve alongside
- Salsa de mani
- Fried chorizo
- Avocado and tomato curtido
- Fried egg
- Jugo de tomate de arbol
- Morocho
- Ecuadorian coffee
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep cooked or formed-but-raw cakes in the fridge for up to three days. Reheat cooked ones in a skillet or oven to recrisp rather than the microwave. Formed raw cakes freeze for up to a month; fry from chilled or thawed for the best crust.
Equipment
- Potato ricer or masher
- Nonstick or cast-iron skillet
- Fish spatula
- Blender for the peanut sauce
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