1/1 Photo of Llapingachos (Potato Cakes Stuffed With Cheese)
K9 Owned's Note:
Llapingachos are popular in the highlands of Equador. Potato patties filled with cheese and fried to a golden brown. YUM. They can be used as an appetizer, a snack or as a side dish. They are often served with fried eggs and a simple salad of lettuce, tomato and avocado. Sometimes sausages and a side of rice are added to make a full and typically Ecuadorian meal. Found on the internet and posted for ZWT 7 Note: Do NOT deep fry these! They will fall apart - the instructions are for pan frying.
My Private Note
Units: US | Metric
- 1Boil the potatoes and mash (You may also use leftover mashed potatoes made without milk and butter).
- 2Sautee onion in oil until soft, remove from pan and add to mashed potatoes.
- 3When the potaotoes have cooled down beat the egg yolk and mix in to the potatoes.
- 4Add salt and pepper to taste.
- 5Form into equal sized balls and poke a hole in the middle of each ball stuffing each hole with cheese. Seal.
- 6Flatten each ball in to patties and chill for 30 minutes (This makes them less likely to spread when frying).
- 7Add oil to a medium hot frying pan and sautee until golden and crispy outside and heated thoughout.
- 8note: You can also just mix the shredded cheese in to the potato mixture but I like the gooey 'surprise' in the middle.
- 9Queso Blanco is the traditional cheese used but Monteray Jack or mozzarella may be substituted.
- 10Prep time does not include chilling time.
- 11Cooking time will depend on the size of your pan and number of batches being made. 5 minutes per side seems to do the job.
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Nutritional Facts for Llapingachos (Potato Cakes Stuffed With Cheese)
Serving Size: 1 (176 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 299.4
- Calories from Fat 103
- Total Fat 11.4 g
- Saturated Fat 3.4 g
- Cholesterol 50.5 mg
- Sodium 152.4 mg
- Total Carbohydrate 42.2 g
- Dietary Fiber 5.2 g
- Sugars 2.3 g
- Protein 8.1 g