Entree: Ecuador – Central Culinary Region – Llapingachos (Cheese-stuffed potato patties)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 10 min

Total 50 min

Ingredients

- 2 lb (900 g) russet potatoes, peeled
- 2 tbsp (28 g) unsalted butter
- 1 large egg (for mash) (approx. 50 g)
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) ground cumin
- 8 oz (225 g) queso fresco, crumbled or shredded, divided
- 4 Ecuadorian chorizos (approx. 3 oz / 85 g each; total ≈12 oz / 340 g), cooked and sliced (optional)
- 4 large eggs (for serving) (approx. 50 g each, ≈200 g total)
- 3 tbsp (45 ml) vegetable oil, for frying
- 2 tbsp (30 ml) achiote oil or neutral oil for glaze (optional)
- 1 medium avocado (about 6 oz / 170 g), sliced
- 1 small red onion (about 3 oz / 85 g), thinly sliced
- 2 tbsp (30 ml) white vinegar (for quick pickled onions)
- 1 tbsp (15 ml) lime juice
- Fresh cilantro for garnish

Peanut sauce (salsa de maní)
- 1/3 cup (50 g) roasted peanuts or 1/3 cup (80 g) natural peanut butter
- 1/2 cup (120 ml) water or low-sodium chicken broth, more to thin
- 1 tbsp (15 ml) vegetable oil or niter (optional)
- 1/4 tsp (0.5 g) ground cumin
- 1/4 tsp (1 g) salt, or to taste
- 1 tsp (5 ml) sugar or honey (optional)

Instructions

1. Prepare potatoes and filling: Place potatoes in a pot of salted water, bring to a boil and cook until very tender, about 20–25 minutes. Drain well and mash with butter, the single egg, 1 tsp salt and cumin until smooth. Let cool until easy to handle.
2. Quick-pickle onions and prep accompaniments: Toss sliced red onion with white vinegar and a pinch of salt; let sit 15–20 minutes. Slice avocado and cook chorizos in a skillet until browned; set aside and keep warm. Fry 4 eggs sunny-side up or to preference in a little oil; keep warm.
3. Make peanut sauce: In a blender or food processor combine roasted peanuts (or peanut butter), water or broth, oil (if using), cumin, salt and sugar; blend until smooth, adding more liquid to reach a pourable consistency. Taste and adjust seasoning; keep warm or at room temperature.
4. Form llapingachos: Take about 1/2 cup (≈115 g) mashed potato per patty. Flatten in your palm, place about 1 tbsp (15 g) crumbled queso fresco in center, fold potato around cheese and shape into a 3–4 inch (8–10 cm) thick patty. Repeat to make 8–10 patties. Press gently to seal edges.
5. Pan-fry patties: Warm 3 tbsp (45 ml) vegetable oil (and 2 tbsp (30 ml) achiote oil if using) in a large nonstick skillet over medium heat. Fry patties in batches until deep golden and crisp, about 4–5 minutes per side. Transfer to a paper towel-lined plate to drain.
6. Assemble and serve: Arrange 2–3 llapingachos per plate with slices of avocado, cooked chorizo, a fried egg on top (if using), and pickled onions. Spoon peanut sauce alongside or drizzle lightly over patties. Garnish with cilantro and a squeeze of lime juice.