Llapingachos are Ecuadorian potato patties seasoned with achiote and filled with cheese. This recipe makes 10 golden patties to serve with peanut sauce, eggs or avocado; allow about 2¼ hours, including cooling and chilling so they hold their shape.
Llapingachos at a Glance
What are Llapingachos?
Llapingachos are traditional Ecuadorian potato patties that are crispy on the outside and filled with melty cheese on the inside.
Originating in the Andean highlands, especially around Ambato, these savory cakes are made from mashed potatoes mixed with achiote (annatto) and stuffed with queso fresco or mozzarella.
More than just an Ecuadorian side dish, llapingachos are typically served as part of a full meal alongside fried eggs, chorizo or salchicha colorada, avocado, a tangy tomato-onion salad, and peanut sauce (salsa de maní).
They’re a beloved staple in Ecuadorian households, markets, and festivals—offering a perfect blend of comfort, culture, and flavor.
Whether enjoyed for breakfast, lunch, or dinner, llapingachos capture the essence of Ecuadorian home cooking in every bite.
Ingredients for Authentic Llapingachos
To make true Ecuadorian llapingachos, you only need a handful of humble, flavorful ingredients:
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Potatoes – Use starchy varieties like Russet or yellow potatoes for a creamy mash that holds its shape when fried.
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Queso fresco – The traditional filling; this mild, crumbly cheese softens but does not melt like mozzarella. Mozzarella or a soft farmer’s cheese can be used as substitutes.
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Achiote (Annatto) – Adds a rich, earthy flavor and the signature orange hue to the mashed potatoes.
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Salt & pepper – For seasoning the mash to taste.
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Oil and onion – This recipe softens diced onion in achiote oil before mixing it into the potatoes.
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Optional herbs – Some regional versions mix in green onions or finely chopped parsley for extra flavor.
Traditional Accompaniments:
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Salsa de maní (peanut sauce) – Creamy and savory, this sauce is essential to the full llapingacho experience.
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Fried eggs – A classic topping that makes the dish a complete meal.
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Chorizo or salchicha colorada – Adds a smoky, meaty element.
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Tomato and red onion salad – A light, acidic side that balances the richness.
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Avocado slices – For a buttery, cooling contrast.
How to Make Llapingachos at Home (Step-by-Step)
This recipe makes 10 cheese-filled patties. The cooling and chilling steps help them hold their shape.
Measured ingredients
- 2 lb (900 g) Russet potatoes or papa chola, peeled and cut into 1-inch chunks
- 1 medium white onion, finely diced
- 1 tablespoon achiote-infused oil
- 4 oz (115 g) queso fresco, crumbled, or Monterey Jack or mozzarella, grated
- 1–2 tablespoons vegetable oil, as needed to lightly coat the skillet
- Salt and black pepper, to taste
Method
- Cover the potato chunks with cold salted water. Bring to a boil, then simmer about 15–20 minutes until fork-tender. Drain thoroughly, let steam escape for a few minutes and mash without adding milk or water.
- While the potatoes cook, heat the achiote oil in a skillet and soften the onion over medium heat for about 5–7 minutes. Mix into the mashed potatoes and season with salt and pepper.
- Spread the potato mixture in a shallow dish and let cool for about 30 minutes, until comfortable to handle. If preparing further ahead, refrigerate promptly.
- Divide into 10 portions. Flatten each in your hand, place one-tenth of the cheese in the center and close the potato mixture around it. Form thick patties, about 1/2 inch thick. Place on a tray and refrigerate for 30 minutes, or longer until firm.
- Lightly coat a nonstick skillet or griddle with vegetable oil and heat over medium heat. Cook in batches about 3–4 minutes per side, until golden and heated through. Let a crust form before carefully turning with a wide spatula; avoid repeated flipping.
- Serve hot. Peanut sauce, eggs, sausage, avocado and tomato-onion salad are optional accompaniments, prepared separately.
Makes 10 medium patties, about 5 servings of 2 patties. Allow approximately 2 hours 15 minutes: 30 minutes hands-on preparation, 45 minutes cooking including bringing water to a boil and frying in batches, plus 30 minutes cooling and 30 minutes chilling. Firmer shaping may need longer chilling. Sauce and side dishes are not included.
Russets or papa chola work well. Yukon Gold is a creamier, less starchy alternative and can produce a more delicate patty; drain thoroughly. Queso fresco softens but does not melt like mozzarella or Monterey Jack.
Use a thin film of oil and turn gently once a crust forms. For vegetarian patties, use vegetable oil and a cheese made with vegetarian rennet; meat accompaniments are optional.
Llapingacho Cooking Tips
The secret to getting llapingachos just right is to keep at it.
The more you make this dish, the better you’ll be at perfecting it.
Try these fool-proof tips to get your llapingachos looking and tasting amazing!
Pick the Right Potatoes
If you don’t have access to Papa Chola, you can use Russet potatoes.
Russets are starchier than Yukon Gold potatoes and generally give a firmer patty.
Some chefs use Yukon gold potatoes, but they tend to get too mushy if you’re not careful.
Let the Mixture Rest
Allow the potato and onion mixture to rest for no less than half an hour before making the patties.
If resting longer than needed to cool, refrigerate the mixture promptly.
After shaping, refrigerate the patties for at least 30 minutes, until firm.
Flip the Patties Once
Avoid flipping the patties over too many times.
Use that first patty as a test to see how long it takes each side to get to a crispy, golden-brown finish.
What to Serve with Llapingachos
Llapingachos are delicious on their own—but when paired with traditional Ecuadorian sides, they transform into a rich, well-balanced meal.
Here’s what to serve with them:
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Salsa de Maní (Peanut Sauce)
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The most essential pairing! Creamy, savory, and slightly nutty, this sauce is drizzled generously over the patties.
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Made with ground peanuts, milk or broth, garlic, onion, and spices.
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Fried Egg (Huevo Frito)
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A golden-yolked egg adds richness and turns llapingachos into a satisfying breakfast or brunch dish.
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Chorizo or Salchicha Colorada
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Smoky Ecuadorian sausage, often pan-fried until crisp, balances the creamy potatoes and adds protein.
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Avocado Slices
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Cooling, buttery, and refreshing—avocado is a classic Ecuadorian touch.
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Encurtido (Tomato-Onion Salad)
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A quick salad of sliced tomatoes, red onions, lime juice, and cilantro. It adds acidity to balance the richness.
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Curtido or Pickled Vegetables
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Some regions serve llapingachos with lightly pickled carrots or cabbage for a tangy crunch.
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Traditional drinks like jugo de mora (blackberry juice), horchata lojana, or colada morada complement the dish well.
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Optional: Rice or Corn Cakes
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For an even heartier plate, some families serve llapingachos with a side of rice or small tortillas de maíz.
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These sides don’t just elevate the flavor—they also highlight the diversity and richness of Ecuadorian home cooking.
The Origins of the Ecuadorian Potato Pancake
Llapingachos originated in Ambato, in Ecuador’s Andean highlands, and reflect the country’s rich Indigenous heritage.
These golden patties were traditionally cooked on a clay griddle (tiesto) and served as hearty, affordable street food.
Rooted in Kichwa culture, llapingachos have become a beloved national dish—symbolizing comfort, tradition, and Ecuadorian pride.
Why Llapingachos Belong in Your Recipe Repertoire
Llapingachos aren’t just a dish—they’re a warm, cheesy bite of Ecuadorian tradition that deserves a place in every home cook’s kitchen.
From their humble origins in the Andes to their star status at food festivals, these golden potato patties are a celebration of comfort, culture, and flavor.
Whether you’re a fan of hearty vegetarian meals, exploring South American cuisine, or just obsessed with potatoes (who isn’t?), llapingachos hit all the right notes—crispy, creamy, savory, and deeply satisfying.
Plus, they’re incredibly versatile.
Serve them with eggs and salad for a simple brunch, pair with chorizo and peanut sauce for a full Ecuadorian feast, or keep it veggie with just avocado and salsa de maní.
However you plate them, llapingachos always bring joy to the table.
Ready to give them a try?
Scroll down for the full recipe and start cooking up a taste of Ecuador today!
Llapingachos Recipe
Llapingachos are Ecuadorian cheese-filled potato patties seasoned with onion and achiote. This batch makes 10 medium patties; serve with peanut sauce, eggs, avocado or other accompaniments.
Ingredients
- 2 lb (900 g) Russet potatoes or papa chola, peeled and cut into 1-inch chunks
- 1 medium white onion, finely diced
- 1 tablespoon achiote-infused oil
- 4 oz (115 g) queso fresco, crumbled, or Monterey Jack or mozzarella, grated
- 1–2 tablespoons vegetable oil, as needed to lightly coat the skillet
- Salt and black pepper, to taste
Instructions
- Cover the potato chunks with cold salted water. Bring to a boil, then simmer about 15–20 minutes until fork-tender. Drain thoroughly, let steam escape for a few minutes and mash without adding milk or water.
- While the potatoes cook, heat the achiote oil in a skillet and soften the onion over medium heat for about 5–7 minutes. Mix into the mashed potatoes and season with salt and pepper.
- Spread the potato mixture in a shallow dish and let cool for about 30 minutes, until comfortable to handle. If preparing further ahead, refrigerate promptly.
- Divide into 10 portions. Flatten each in your hand, place one-tenth of the cheese in the center and close the potato mixture around it. Form thick patties, about 1/2 inch thick. Place on a tray and refrigerate for 30 minutes, or longer until firm.
- Lightly coat a nonstick skillet or griddle with vegetable oil and heat over medium heat. Cook in batches about 3–4 minutes per side, until golden and heated through. Let a crust form before carefully turning with a wide spatula; avoid repeated flipping.
- Serve hot. Peanut sauce, eggs, sausage, avocado and tomato-onion salad are optional accompaniments, prepared separately.
Notes
Makes 10 medium patties, about 5 servings of 2 patties. Allow approximately 2 hours 15 minutes: 30 minutes hands-on preparation, 45 minutes cooking including bringing water to a boil and frying in batches, plus 30 minutes cooling and 30 minutes chilling. Firmer shaping may need longer chilling. Sauce and side dishes are not included.
Russets or papa chola work well. Yukon Gold is a creamier, less starchy alternative and can produce a more delicate patty; drain thoroughly. Queso fresco softens but does not melt like mozzarella or Monterey Jack.
Use a thin film of oil and turn gently once a crust forms. For vegetarian patties, use vegetable oil and a cheese made with vegetarian rennet; meat accompaniments are optional.
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.