Llapingachos Ecuatorianos Ecuadorean Potato and Cheese Patties
Delight your taste buds with Llapingachos Ecuatorianos, Ecuadorian potato and cheese patties that are bursting with flavor and authenticity. Made from creamy mashed russet potatoes seasoned with vibrant annatto powder and butter, these patties are stuffed with gooey mozzarella cheese for a satisfying surprise in every bite. Fried to golden perfection, they boast a crispy exterior that contrasts beautifully with their soft, cheesy interior. Perfect as a standalone snack or served alongside fried eggs, sausages, or a drizzle of peanut sauce, these traditional Ecuadorian treats add a touch of South American comfort to any meal. With easy prep and simple ingredients, this irresistible dish is ideal for busy weeknights or an impressive addition to your next brunch spread.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 6 medium Russet potatoes
- 1 teaspoon Salt
- 1 teaspoon Annatto powder (achiote)
- 2 tablespoons Unsalted butter
- 1.5 cups (shredded) Mozzarella cheese
- 3 tablespoons Vegetable oil
Directions
Step 1
Peel the potatoes and cut them into quarters for even cooking.
Step 2
Place the potatoes in a large pot, cover them with water, and add 1/2 teaspoon of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender, about 20-25 minutes.
Step 3
Drain the potatoes thoroughly and transfer them to a mixing bowl. Mash them using a potato masher until smooth and free of lumps.
Step 4
Add the annatto powder, 1/2 teaspoon of salt, and butter to the mashed potatoes. Mix well to combine. Let the mixture cool to room temperature for easier handling.
Step 5
Divide the mashed potatoes into 12 equal portions and roll each portion into a ball.
Step 6
Flatten each ball into a disc about 1/2 inch thick. Place about 2 tablespoons of shredded mozzarella cheese in the center of each disc. Carefully fold the edges over the cheese, sealing it inside, and reshape into a flat disc if needed.
Step 7
Heat the vegetable oil in a large non-stick skillet over medium heat.
Step 8
Cook the potato patties in batches, ensuring they don't overcrowd the pan. Fry for 3-4 minutes on each side, or until golden and crispy. Add more oil as needed between batches.
Step 9
Transfer the cooked patties to a plate lined with paper towels to remove excess oil.
Step 10
Serve the llapingachos warm, either on their own or with accompaniments like fried eggs, sausages, or peanut sauce.
Nutrition Facts
| Serving size | (1285.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2055.6 |
| Total Fat 97.9g | 0% |
| Saturated Fat 39.4g | 0% |
| Polyunsaturated Fat 26.5g | |
| Cholesterol 172.2mg | 0% |
| Sodium 3693.3mg | 0% |
| Total Carbohydrate 236.9g | 0% |
| Dietary Fiber 18g | 0% |
| Total Sugars 15.1g | |
| Protein 70.5g | 0% |
| Vitamin D 27.1IU | 0% |
| Calcium 1337.9mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 6016.6mg | 0% |
Source of Calories