Ecuadorean Potato Cakes Llapingachos

Discover the irresistible charm of Llapingachos, traditional Ecuadorean potato cakes that blend creamy mashed Russet potatoes with vibrant annatto-seasoned onions and a gooey mozzarella filling. Perfectly golden and crispy on the outside while soft and cheesy on the inside, these savory delights are pan-fried to perfection, creating a satisfying texture in every bite. This authentic recipe is a breeze to prepare, with only 20 minutes of prep time, and is versatile enough to be served as a comforting side dish or a hearty vegetarian main course. Pair with avocado slices and fresh tomatoes for a burst of refreshing flavors that beautifully balance the richness of the potato cakes. Make Ecuadorean Llapingachos your go-to dish for an unforgettable fusion of tradition and flavor! Keywords: Ecuadorean potato cakes, Llapingachos recipe, cheesy potato cakes, easy side dish, vegetarian recipes, annatto powder recipes.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 900 grams Russet potatoes
• 2 teaspoons Salt
• 2 tablespoons Unsalted butter
• 1 cup White onion, finely diced
• 1 teaspoon Annatto powder (achiote)
• 1 cup Mozzarella cheese, shredded
• 3 tablespoons Vegetable oil (for frying)
• 1 optional Avocado and tomato (optional, for serving)

Directions

Step 1

Peel and chop the potatoes into evenly sized chunks. Place them in a large pot and cover with cold water. Add 1 teaspoon of salt and bring to a boil. Cook for about 15-20 minutes, or until the potatoes are fork-tender.

Step 2

Drain the potatoes and mash them until smooth. Allow them to cool slightly.

Step 3

Meanwhile, melt the butter in a skillet over medium heat. Add the finely diced onion and sauté for 3-4 minutes, until softened. Stir in the annatto powder and cook for an additional 1 minute.

Step 4

Mix the sautéed onions into the mashed potatoes and combine thoroughly. Let the mixture cool to room temperature before proceeding.

Step 5

Once cooled, take 1/4 cup of the potato mixture and flatten it in your hands to form a small patty. Place about 1 tablespoon of shredded mozzarella cheese in the center, then fold the edges over the cheese to enclose it completely and shape it into a smooth disc. Repeat with the remaining potato mixture and cheese.

Step 6

Heat the vegetable oil in a large skillet over medium heat. Fry the potato cakes in batches, cooking for 2-3 minutes on each side, or until golden brown and crispy. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.

Step 7

Serve warm with slices of avocado and tomato, or as a side dish with your choice of protein. Enjoy!

Nutrition Facts

Serving size	(1294.5g)

Amount per serving	% Daily Value*
Calories	1913.5

Total Fat 96.4g	0%
Saturated Fat 34.9g	0%
Polyunsaturated Fat g
Cholesterol 150mg	0%
Sodium 5562.9mg	0%
Total Carbohydrate 221.3g	0%
Dietary Fiber 21.5g	0%
Total Sugars 19.1g
Protein 52.9g	0%

Vitamin D 0IU	0%
Calcium 983.0mg	0%
Iron 11.8mg	0%
Potassium 5588.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.2%

Protein: 10.8%

Carbs: 45.1%