Llapingachos (Cheesy potato cakes)

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Llapingachos (Cheesy potato cakes)
Llapingachos (Cheesy potato cakes)
Llapingachos, served with tuna
Servings:Serves 6
Calories per serving:398
Ready in:1 hour
Prep. time:30 minutes
Cook time:30 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:23rd October 2012
Llapingachos, fried
Llapingachos, rolled in yellow cornmeal, ready to fry
They are this colour because I fried off the onions in oil coloured with annatto powder

This mountain dish from Ecuador can be served as a first course or as an accompaniment. These are very moorish!


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  1. Boil the potatoes in salted water until soft.
  2. Drain and mash.
  3. Heat the butter and sauté the onions.
  4. Add the onions to the mashed potatoes and mix well.
  5. Shape the potatoes into 12 balls.
  6. Divide the cheese into 12 parts and stuff each of the potato balls with the cheese, flattening them as you do so into cakes or patties about 2.5cm thick.
  7. Roll them in a plate of yellow cornmeal
  8. Chill in the refrigerator for about 15 minutes.
  9. In enough butter or oil to cover the bottom of a frying pan, sauté the potato cakes until they are golden brown on both sides.

Serving suggestions

Serve as a first course with lettuce and slices of avocado and tomato.

Serve as part of a main course with fried slices of fish such as bass with rice and salad.


The cheese can be mixed with the mashed potatoes rather than used as a stuffing.

Chef's notes

If you don't have annatto oil you can always blend a big pinch of annatto seeds and add the powder to the oil before frying. It certainly gives them a nice colour.

I rolled mine in a little yellow cornmeal because I love the finish it gives to fried potatoes. Annatto seeds are used as colouring cheeses such as Cheddar, Red Leicester etc.

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