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Llapingachos

Name: Llapingachos
Total time: 50 min
Yield: Serves 4
Cuisine: Ecuador
Ingredients: 600g Potato; 100g Melting Cheese; 1 tsp Achiote paste; 1/2 Onion; 3 tbsp Peanut butter; 100ml Milk; 4 Egg; 4 Sausage; 1 Avocado; 1 Tomato; 1 tsp Salt; 3 tbsp Vegetable Oil

Side Dish

⏱ 50 min

👥 Serves 4

Difficulty ⭐

Cheese-stuffed potato cakes with peanut sauce, fried egg, and sausage — an Ecuadorian highland dish.

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📖 The Story Behind This Dish

Llapingachos are a specialty of Andean highland towns, especially Ambato and Riobamba: mashed potato is wrapped around cheese, shaped into flat rounds, and cooked on a griddle. They're topped with peanut sauce and served as a hearty plate with fried egg, chorizo, avocado, and tomato-onion salad.

🌆 Where it's eaten: At a Sunday market in an Andean town, the smell of golden potato cakes on the griddle drifts by as an Indigenous woman pours on peanut sauce and hands them over.

🥕 Ingredients (serves 4)

Potato 600g
Melting Cheese 100g
Achiote paste 1 tsp
Onion 1/2
Peanut butter 3 tbsp
Milk 100ml
Egg 4
Sausage 4
Avocado 1
Tomato 1
Salt 1 tsp
Vegetable Oil 3 tbsp

👩‍🍳 Instructions

Boil and mash the potatoes and add salt.
Fry the achiote paste and half the chopped onion in oil and mix into the potatoes.
Divide into 8 balls, wrap each around cheese, and shape into 1.5cm-thick discs.
Heat oil in a frying pan and cook until golden on both sides.
Thin the peanut butter with milk and warm with the remaining onion for the sauce. Fry the eggs and sausages.
Plate, pour over the sauce, and serve with avocado and tomato.

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