Llapingacho (Ecuadorian Stuffed Potato Patty With Cheese)
Llapingacho are a popular Ecuadorian stuffed potato patty with cheese. This Llapingacho, stuffed potato patty recipe is known as Tortillas De Papas and is great served with peanut sauce as an appetizer or side alongside a main course. Llapingachos (Yapingachos) are served with some of Ecuador’s iconic cuisines like the churrasco, manestra and seco de Pollo.
What’re The Best Potatoes To Use To Make Yapingachos (Llapingachos)?
Through trial and error, I can tell you that the best potatoes that work for me to make these Ecuadorian stuffed potatoes, Llapingachos are Yukon gold, white or yellow. I’ve made the Llapingachos, Tortillas De Papas a few times with Russet potatoes and they just break down during the frying.
Ingredients For Llapingacho (Ecuadorian Tortillas De Papas):
- 6 large Yukon white or yellow potatoes (washed, peeled and cut small pieces)
- 1 1/2 tablespoon margarine or butter
- 2 tsp ground achiote
- 1 cup fresh cheese or shredded mozzarella
- 1/2 teaspoon salt
Instructions For Llapingacho (Ecuadorian Tortillas De Papas):
- In a large pot add water, salt, and cut potatoes and boil until they are soft, about 25-30 minutes.
- Drain the water, add butter and achiote and mash the potatoes until soft and smooth.
- Cover and leave at room temperature for an hour.
- Form small balls and slightly flatten the ball and fill the middle with the cheese.
- Shape back into a ball and flatten into a patty about 3/4-inch thickness.
- Repeat until all the potatoes mixture is done.
- Place formed patties in the refrigerator for about 45 minutes.
- Heat up a griddle, grill or frying pan on medium-high.
- Cook each patty for about 2-3 minutes or until the tops and bottoms are golden brown.
- Serve and Enjoy!
Can You Freeze The Ecuadorian Llapingacho?
Freezing The Ecuadorian Llapingacho is easy, just place the formed un-fried potato patties in a freezer bag and freeze up to 2 months. This is a great option since you can fry them as you need them.
Can You Refrigerated Cooked or Uncooked Llapingachos?
Yes, you can refrigerate cooked or uncooked Llapingachos for up to 5 days. To reheat the cooked Llapingacho, simply place it into a microwave and heat for 15-20 seconds. For uncooked potato patties, remove from refrigerator and fry or griddle.
Llapingachos (Ecuadorian Stuffed Potato Patties)
Ingredients
- 6 large Yukon white or yellow potatoes washed, peeled and cut small pieces
- 1 1/2 tablespoon margarine or butter
- 2 tsp ground achiote
- 1 cup fresh cheese or shredded mozzarella
- 1/2 teaspoon salt
Instructions
- In a large pot add water,salt and cut potatoes and boil until they are soft, about 25-30 minutes.
- Drain the water, add butter and achiote and mash the potatoes until soft and smooth.
- Cover and leave at room temperature for an hour.
- Form small balls and slightly flatten the ball and fill the middle with the cheese.
- Shape back into a ball and flatten into a patty about 3/4-inch thickness.
- Repeat until all the potatoes mixture is done.
- Place formed patties in the refrigerator for about 45 minutes.
- Heat up a griddle, grill or frying pan on medium-high.
- Cook each patty for about 2-3 minutes or until the tops and bottoms are golden brown.
- Serve and Enjoy!
