Llapingachos (Ecuadorean Potato Pancakes)

Written by
Marian Blazes
Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.
Learn about our editorial process
Marian Blazes
Published on 07/15/19 by Marian Blazes
Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.
Learn about The Spruce Eats's Editorial Process

Updated 07/15/19

Llapingachos (Ecuadorian Potato Pancakes) with sauce on plate
Marian Blazes
  • Total: 90 mins
  • Prep: 60 mins
  • Cook: 30 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
473 Calories
16g Fat
72g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 473
% Daily Value*
Total Fat 16g 21%
Saturated Fat 5g 23%
Cholesterol 14mg 5%
Sodium 402mg 17%
Total Carbohydrate 72g 26%
Dietary Fiber 8g 29%
Protein 12g
Calcium 218mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Llapingachos (yah-peen-GAH-chos), a traditional Ecuadorean dish, are potato pancakes made from mashed potatoes seasoned with onions and stuffed with cheese.

Llapingachos are typically served with a creamy peanut sauce called salsa de mani, and they are often an accompaniment to fried eggs, chorizo sausage, avocado, and a simple salad for a complete meal. They are also sometimes served as an appetizer with hot pepper sauce and a sliced onion salad, such as salsa criolla.

Ingredients

  • 5 to 6 Yukon Gold or russet potatoes
  • 1 onion (finely chopped)
  • 1/4 cup vegetable or olive oil, divided
  • 1 package Sazon Goya with achiote, or 1 teaspoon cumin and 1/2 teaspoon achiote powder
  • 1 cup shredded white cheese such as queso fresco, mozzarella, or Monterey Jack
  • salt and freshly ground black pepper to taste
  • 1/4 to 1/2 cup all-purpose flour, as needed
  • salsa de mani (peanut sauce)

Steps to Make It

  1. Put the potatoes into a steamer basket over a large pot filled 2/3 of the way to the top with water (make sure water isn't touching the bottom of steamer basket).

  2. Heat the water over medium heat until it is boiling, cover with a lid and steam the potatoes until they are tender when pierced with a fork, 20 to 30 minutes depending on the size of potatoes. Check occasionally and refill the water level in the pot as needed.  

  3. Remove from the heat, cut each potato in half, and let them cool until they can be handled.

  4. Heat 1 to 2 tablespoons oil in a medium skillet over medium heat. Add the chopped onion to the skillet and cook until onions are soft, about 3 to 4 minutes.

  5. Add the Goya seasoning and cook, stirring frequently, for several minutes more. Remove from heat and set aside.

  6. Peel the potatoes and press them into a ricer or mash them until smooth. Add the seasoned onions to the potatoes and mix well. Add the cheese and mix well.  

  7. Season the potato mixture with salt and pepper to taste. The potato mixture should be firm enough to shape pieces of it into balls, like dough. If the mixture is too wet and sticky, mix in some flour until it has the right consistency.

  8. Shape the potato mixture into round patties, about 3 inches in diameter and about 1/2-inch thick.

  9. Heat the remaining oil, or as much as needed, in a heavy skillet.  

  10. Cook the potato pancakes in batches over medium-low heat, about 3 minutes per side, until they are golden brown.

  11. Keep the potato pancakes warm in the oven, about 200 F, until ready to serve. Serve with salsa de mani.

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