Ecuadorian · Side · Medium
Llapingachos (Ecuadorian Stuffed Potato Patties)
0.0 (0 ratings)- Total
- 1 hr 40 min
- Prep
- 55 min
- Serves
- 4
- Calories
- 340
Golden potato patties conceal a soft cheese center, with annatto and onion giving Ecuador's llapingachos their warm color and flavor.
A browned potato shell gives way to cheese in Llapingachos (Ecuadorian Stuffed Potato Patties). The mash is seasoned with onion and annatto before shaping, so the Ecuador street-food favorite has flavor right through its soft center.
Starchy potatoes and a dry mash are the keys to patties that hold together. Let the cooked potatoes steam dry, then rest the shaped cakes before moving them to a well-heated nonstick skillet.
Method
Cover the potato with water in a saucepan and boil for until tender. Drain, return to the warm pan off the heat, and leave uncovered for so surface moisture evaporates.
Meanwhile, heat 1 tbsp vegetable oil in a skillet over medium heat. Cook the onion and ground annatto for until the onion is soft.
Mash the dry potatoes with the onion mixture, salt, and black pepper. Cool for , then divide into eight portions.
Flatten each portion, put one-eighth of the mozzarella in the center, and enclose it in potato. Shape into thick 3-inch patties and rest on a tray for to firm.
Heat the remaining vegetable oil in a nonstick skillet over medium heat. Cook in two batches for per batch, turning once with a broad spatula, until both sides are golden and the cheese is melted.
Forkue tips
- Use paprika when ground annatto is hard to find. For vegetarian patties, check that the mozzarella uses vegetable or microbial rennet.
Storing and reheating
Refrigerate for 3 days. Reheat in a lightly oiled skillet over medium-low heat until the centers are hot, then raise the heat briefly to restore the browned crust.
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Kitchen gear
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Photo: DFRod, CC BY 2.0, via Wikimedia Commons (cropped and enhanced)
Llapingachos (Ecuadorian Stuffed Potato Patties): FAQ
Why do my llapingachos fall apart?
Wet mash or moving the patties before a crust forms are common causes. Drain the potatoes well, let the shaped cakes rest, and turn each only after its underside is golden.
Do I need egg or flour to bind them?
No. Starchy potatoes bind when mashed and cooled. Adding milk or extra liquid makes them harder to shape and is unnecessary here.
How do I store and reheat Llapingachos (Ecuadorian Stuffed Potato Patties)?
Refrigerate for 3 days. Reheat in a lightly oiled skillet over medium-low heat until the centers are hot, then raise the heat briefly to restore the browned crust.
How long does Llapingachos (Ecuadorian Stuffed Potato Patties) take?
About 1 hr 40 min in total: 55 min prep and 45 min cooking.
What do I need to make Llapingachos (Ecuadorian Stuffed Potato Patties)?
The key ingredients are potato, onion, ground annatto and mozzarella, plus pantry basics.
Any tips for Llapingachos (Ecuadorian Stuffed Potato Patties)?
Use paprika when ground annatto is hard to find. For vegetarian patties, check that the mozzarella uses vegetable or microbial rennet.
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