Crispy on the outside and filled with melty cheese, Llapingachos are one of Ecuador’s most iconic and satisfying comfort foods! These golden potato patties are a must-try whether you're exploring Ecuadorian food or cooking for a special family meal.
Llapingachos are one of my absolute favorite things to eat here in Cuenca, Ecuador, where I live. You’ll find them at markets, street stalls, and home kitchens. This llapingachos recipe is incredibly delicious and comforting, and once of my new favorite ways to prepare potatoes!
What are llapingachos?
Llapingachos (pronounced yah-peen-GAH-chos) are pan-seared potato patties stuffed with melted cheese, traditionally made with achiote oil for a golden, yellow color. They are a traditional Ecuadorian dish of potato patties, originating in Ecuador’s Andean highlands. They’re typically served as part of a larger plate alongside a side dish of rice, avocado slices, some sort of meat, salsa de maní, aji criollo (hot sauce), tomate de arbol ají, and a salad like tomato and onion salad! You can find llapingachos on street carts or in restaurants all over the Andes of Ecuador.
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Ingredients
You just need a handful of ingredients to make this Ecuadorian llapingachos recipe. Here's what you'll need:
- Potatoes: In Ecuador, llapingachos are usually made with papa chola, which is a type of potato native to South America. You can't find them in other regions usually, so I recommend using Yukon gold potatoes or russet potatoes, since those are starchy potatoes.
- Achiote Oil: Achiote gives the patties their signature color and earthy flavor. If you don’t have achiote oil, combine neutral oil with a pinch of ground annatto or paprika.
- Salt: For extra flavor, add to taste.
- Cornstarch: Helps bind the patties and hold their shape while cooking.
- Mozzarella: Melty and mild, mozzarella is a great cheese option. You can sub in another mild, melty cheese like queso fresco.
- Oil: You need cooking spray oil or just a little bit of vegetable oil or olive oil in the pan to cook the potato patties!
See recipe card below for quantities.
How to Make Ecuadorian Llapingachos
- Boil the Potatoes: Peel the potatoes and boil them in a large pot until they’re fork-tender.
- Mash: Drain and mash the potatoes using a potato masher or potato ricer until very smooth. Mix in the achiote oil (or regular oil mixed with ground annatto or paprika), followed by the salt and cornstarch. Stir well to combine.
- Form the Patties: Lightly oil your hands to prevent sticking. Scoop some of the mashed potatoes mixture into your palms and form a ball. Press a small well into the center with your thumb, fill it with shredded cheese, and then close the ball to seal the cheese inside. Gently flatten into a patty shape. This is the trickiest part, and it doesn’t have to be perfect!
- Chill: Repeat with the remaining mixture, placing finished potato cakes on a plate. If stacking them, separate layers with parchment paper to prevent sticking. Chill in the refrigerator for at least 30 minutes to help them firm up.
- Preheat: When ready to cook, preheat a griddle or skillet over medium heat with a light coating of oil. Avoid using too much oil, as excess moisture can make the patties fragile.
- Sear: Sear the patties for about 10 minutes on the first side, or until golden and crisp on the bottom. Carefully flip and cook the other side. Try to flip only once—these patties are delicate and can break apart with too much handling.
- Serve & Enjoy: Serve warm with rice, a fried egg, avocado, and a spoonful of tomate de árbol ají. Enjoy!
Tips for Success
- Chill time is key! Refrigerating the patties helps them firm up and hold their shape during cooking. These are great to make ahead of time, since you can leave them in the fridge until you are ready to sear and serve!
- Mash the potatoes thoroughly. The smoother the mash, the better the patties will hold together!
- Be gentle! These llapingacho patties are delicate, so it is important to flip only once and handle with care.
- Use a nonstick pan or griddle. This helps prevent sticking and tearing.
Serving Suggestions
Delicious llapingachos are rarely eaten alone—they’re always part of a generous plate of Ecuadorian comfort food, full of aunthentic flavors. Here’s how to serve them traditionally:
- Tomate de árbol ají – A fruity, spicy sauce made from tree tomatoes, this ají brings heat and tang.
- Tomato and onion curtido – A simple pickled salad of tomato, onion, lime juice, and salt. It adds a refreshing crunch.
- Ecuadorian peanut sauce – Salsa de mani, a traditional Ecuadorian creamy peanut sauce for potatoes and yuca!
- Sliced avocado – For creamy contrast.
- Steamed white rice – A mild base that rounds out the meal.
- Fried egg – A runny yolk makes it extra satisfying.
- Grilled meats – Chicken, chorizo sausage, or beef are commonly served alongside for a complete, hearty meal.
Frequently Asked Questions
Yes! Shape and chill the patties up to a day in advance. Cook them just before serving for the best texture.
Let them cool completely, then store in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm them in a nonstick skillet over medium heat until heated through and crispy again. You can also reheat them in the oven or air fryer until heated through. Avoid the microwave if possible—it can make them soft and lose their crisp texture.
Yes! They freeze well after shaping but before cooking. Freeze on a tray, then transfer to a bag. Thaw in the fridge and cook as usual.
Mozzarella works great for these stuffed potato patties, but Ecuadorian quesillo or monterey jack cheese would also work well.
More Ecuadorian Recipes to Try
Ecuadorian Llapingachos (Potato Patties) Recipe
Ingredients
- 4-5 potatoes yukon gold or russet
- 2 tablespoon Achiote oil or oil + ground annatto or paprika
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 1 cup shredded mozzarella
- 1 tablespoon oil for cooking
Instructions
- Peel the potatoes and boil them until they’re fork-tender.
- Drain and mash the potatoes until very smooth. Mix in the achiote oil (or regular oil mixed with ground annatto or paprika), followed by the salt and cornstarch. Stir well to combine.
- Lightly oil your hands to prevent sticking. Scoop some of the potato mixture into your palms and form a ball. Press a small well into the center with your thumb, fill it with shredded cheese, and then close the ball to seal the cheese inside. Gently flatten into a patty shape. This is the trickiest part, and it doesn’t have to be perfect!
- Repeat with the remaining mixture, placing finished patties on a plate. If stacking them, separate layers with parchment paper to prevent sticking. Chill in the refrigerator for at least 30 minutes to help them firm up.
- When ready to cook, preheat a griddle or skillet over medium heat with a light coating of oil. Avoid using too much oil, as excess moisture can make the patties fragile.
- Sear the patties for about 10 minutes on the first side, or until golden and crisp on the bottom. Carefully flip and cook the other side. Try to flip only once—these patties are delicate and can break apart with too much handling.
- Serve warm with rice, a fried egg, avocado, and a spoonful of tomate de árbol ají. Enjoy!
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