Vibrant Ecuadorean Potato Cakes (Llapingachos)
Experience the delightful flavors of Ecuador with these crispy potato cakes, known as Llapingachos. Made from creamy Yukon Gold potatoes, infused with the savory notes of scallions and melted Muenster cheese, these golden cakes are not just a treat for the taste buds but also a visual feast. Traditionally served with a side of avocado and a spicy peanut sauce, these potato cakes bring a taste of South America to your kitchen. Perfect as an appetizer, side dish, or even a vegetarian main course, Llapingachos are sure to impress your family and friends.
N/A
Servings
180
Calories
6
Ingredients
Ingredients
Yukon Gold potatoes
1 1/2 lbs (peeled and cut into 1-inch pieces)
Scallions
1/2 cup (finely chopped)
Salt
to taste
Black pepper
to taste
Annatto oil
4 tablespoons (divided (recipe also posted))
Muenster cheese
6 ounces (coarsely grated)
Instructions
1
Start by peeling the Yukon Gold potatoes and cutting them into 1-inch pieces. Place them in a medium pot and cover with cold water. Add 1 teaspoon of salt and bring to a simmer. Cook the potatoes until they are very tender, about 18 minutes.
2
Once the potatoes are cooked, drain them and transfer to a bowl. Mash the potatoes until smooth and creamy.
3
In a small skillet, heat 2 tablespoons of annatto oil over medium heat. Add the finely chopped scallions along with 1/4 teaspoon each of salt and pepper. Sauté the scallions until they are softened, about 2-3 minutes. Remove from heat and stir the scallion mixture into the mashed potatoes along with the coarsely grated Muenster cheese.
4
Form the potato mixture into 8 equal balls, then flatten each ball into a 3-inch patty.
5
Heat 1 tablespoon of annatto oil in a 12-inch nonstick skillet over medium-high heat until hot. Fry the potato cakes in two batches, ensuring not to overcrowd the pan. Turn the cakes once, frying until they are golden brown and crusty, about 6 minutes per batch. Add the remaining oil for the second batch.
Nutrition Information
8.75g
Fat
19.5g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Llapingachos?
Llapingachos are traditional Ecuadorean potato cakes that are stuffed with cheese and fried until they achieve a crispy, golden-brown exterior.
Which type of potato is best for this recipe?
Yukon Gold potatoes are recommended because their creamy texture makes for a smooth and delicious mash.
What kind of cheese should I use?
This recipe uses 6 ounces of coarsely grated Muenster cheese for its excellent melting properties and mild flavor.
What is annatto oil and how is it used?
Annatto oil provides the vibrant orange color and a subtle earthy flavor. It is used both to sauté the scallions and to fry the potato cakes.
Are Llapingachos vegetarian?
Yes, these potato cakes are vegetarian-friendly as they consist of potatoes, cheese, aromatics, and oil.
What are the traditional side dishes for Llapingachos?
They are traditionally served with a side of fresh avocado and a spicy peanut sauce.
How long should I boil the potatoes?
The potatoes should be boiled for approximately 18 minutes or until they are very tender.
How many potato cakes does this recipe yield?
This recipe produces 8 equal-sized potato patties.
What size should each potato cake be?
Each portion should be formed into a ball and then flattened into a 3-inch patty.
How many calories are in one serving?
Each serving contains approximately 180 calories.
How much fat is in these potato cakes?
There are 8.75 grams of fat per serving.
What is the carbohydrate content?
Each serving provides about 19.5 grams of carbohydrates.
How much protein is in the recipe?
There are 3 grams of protein per serving.
How do I ensure the cakes are crispy?
Fry the cakes in a nonstick skillet over medium-high heat for about 6 minutes per batch, turning once until they are golden brown and crusty.
Can I fry all the cakes at once?
It is best to fry them in two batches to avoid overcrowding the pan, which helps maintain the temperature and ensures a better crust.
How should the scallions be prepared?
The scallions should be finely chopped and sautéed in annatto oil for 2-3 minutes until softened before being added to the mash.
What is the preparation method for the potatoes?
Peel the potatoes and cut them into 1-inch pieces before boiling to ensure they cook quickly and evenly.
Should I start the potatoes in hot or cold water?
You should place the potato pieces in a pot and cover them with cold water before bringing them to a simmer.
What total amount of annatto oil is needed?
The recipe requires a total of 4 tablespoons of annatto oil, divided between the sautéing and frying steps.
Can I serve this as a main course?
Yes, Llapingachos are versatile enough to be served as an appetizer, a side dish, or a vegetarian main course.
Is salt added during the boiling process?
Yes, add 1 teaspoon of salt to the water when you begin simmering the potatoes.
How do I mash the potatoes?
Once drained, transfer the potatoes to a bowl and mash them until they are completely smooth and creamy.
What seasonings are used in the potato mixture?
The mixture is seasoned with sautéed scallions, salt, and black pepper.
What equipment do I need for frying?
A 12-inch nonstick skillet is recommended to prevent the cheese-filled cakes from sticking.
Can these be considered a comfort food?
Absolutely, the combination of creamy potatoes and melted cheese makes them a classic Ecuadorean comfort food.
Is the recipe gluten-free?
The primary ingredients are naturally gluten-free, but always check your annatto oil and spices to ensure no cross-contamination.
How much potato do I need by weight?
You will need 1.5 pounds of Yukon Gold potatoes for this recipe.
Do I need to add flour to bind the cakes?
No, this recipe relies on the starchiness of the Yukon Gold potatoes and the cheese to hold the patties together.
What is the origin of this dish?
Llapingachos originate from Ecuador and are a staple of South American cuisine.
Can I use pre-grated cheese?
While you can, grating your own Muenster cheese is recommended for better melting and flavor.