Llapingachos (Stuffed Potato Patties)
Llapingachos are an Ecuadorian cheese stuffed potato patties fried in butter until crispy. They are typically served as a side to meat; and as an appetizer if made smaller. These can be eaten for any meal of the day. Llapingachos are also great as a main course topped with a fried egg with a side of chorizo and tomato onion salsa.The process of sautéing onions, garlic, achiote, and cumin in lard is called a refrito. It is a base to a lot of soups, stews, sauces, marinades, and much more in Latin cooking. Here is is used to add flavor and color to the llapingachos.
Ingredients
- 6 medium red potatoes peeled and boiled
- 2 tbsp lard
- 1/2 medium onion finely diced
- 3 garlic cloves minced
- 1 tsp ground achiote
- 2 tsp cumin
- 2 tsp salt
- 2 tbsp parsley chopped
- 1 cup swiss cheese shredded
- 2 tbsp butter
Instructions
- Heat up lard in a sauté pan over medium high heat. Sauté the onions, garlic, achiote, and cumin for 5 minutes. Set aside.
- Mash the boiled potatoes in a large bowl.
- Add in the sautéed refrito.
- Mix in the parsley and salt. Cover and let the potatoes sit at room temperature for an hour.
- Roll the potatoes into the size of what they were when whole.
- Take one in your hand and make a well. Fill it with Swiss cheese. Fold over the edges and roll back into a potato shape.
- Form each stuffed potato ball into a patty by pressing down gently with the palm of your hand and shaping it into a 1/2” flat oval.
- Melt butter on a griddle over medium high heat. Carefully add each of the potato patties.
- Cook for 5 minutes a side.
