Llapingachos Potato Cakes Stuffed with Cheese
Discover the vibrant flavors of Ecuador with Llapingachos, irresistible golden potato cakes stuffed with gooey melted cheese. These classic South American treats are made from tender, buttery Russet potatoes spiced with a hint of achiote, giving them their signature color and subtle earthy undertone. Each potato cake is carefully filled with creamy mozzarella or traditional queso fresco, then pan-fried to perfection, creating a crispy exterior with a soft, cheesy center. Perfect as a main dish or a savory side, Llapingachos pair wonderfully with fried eggs, avocado slices, or a drizzle of rich peanut sauce. With just 40 minutes from prep to table, this recipe is your ticket to an authentic taste of Ecuadorian comfort food, ideal for weeknight dinners or special occasions!
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Ingredients
- 4 large Russet potatoes
- 1 teaspoon Salt
- 1 teaspoon Ground achiote or annatto powder
- 2 tablespoons Butter
- 1.5 cups Shredded mozzarella cheese (or queso fresco)
- 2 tablespoons Vegetable oil
Directions
Step 1
Peel the potatoes and cut them into large chunks.
Step 2
Bring a large pot of salted water to a boil, add the potatoes, and cook until they are tender, about 15-20 minutes.
Step 3
Drain the cooked potatoes and mash them until smooth, making sure there are no lumps.
Step 4
Mix in the salt, achiote powder, and butter with the mashed potatoes. Let the mixture cool to room temperature.
Step 5
Once the potato mixture is cool enough to handle, divide it into 8 equal portions.
Step 6
Flatten each portion into a disc, about ½ inch thick. Place 2 tablespoons of shredded mozzarella cheese (or queso fresco) in the center of each disc.
Step 7
Carefully fold the edges of the potato disc over the cheese, sealing it completely, and reshape it into a flattened cake. Repeat with the remaining portions.
Step 8
Heat the vegetable oil in a non-stick skillet over medium heat.
Step 9
Cook the potato cakes in batches, about 2-3 minutes per side, or until golden brown and crispy on both sides.
Step 10
Serve the Llapingachos warm with your choice of sides, such as a fried egg, avocado slices, or peanut sauce.
Nutrition Facts
| Serving size | (1622.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2629.7 |
| Total Fat 126.2g | 0% |
| Saturated Fat 61.4g | 0% |
| Polyunsaturated Fat 17.5g | |
| Cholesterol 322.2mg | 0% |
| Sodium 5239.0mg | 0% |
| Total Carbohydrate 277.8g | 0% |
| Dietary Fiber 21.5g | 0% |
| Total Sugars 26.9g | |
| Protein 124.8g | 0% |
| Vitamin D 81.4IU | 0% |
| Calcium 2753.7mg | 0% |
| Iron 16.6mg | 0% |
| Potassium 6990.9mg | 0% |
Source of Calories