Llapingachos or Ecuadorian Stuffed Potato Patties

LAYLITA'S RECIPES(1)
Mason: "Thank you for the detailed recipe. For my first t…" Read More
16Ingredients
105Minutes

Ingredients

US|METRIC
  • 5 russet potatoes (large, about 3 lbs, peeled and cut in chunks)
  • 2 tablespoons avocado oil (or sunflower)
  • 1/2 cup white onion (finely chopped)
  • 2 teaspoons achiote (ground)
  • 1 cup mozzarella cheese (or grated quesillo)
  • salt (to taste)
  • salsa
  • peanut sauce
  • tomato
  • onion
  • avocado slices
  • lettuce leaves
  • fried eggs
  • chorizo (Grilled or fried, or sausages)
  • hot sauce
  • criollo
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    Reviews(1)

    Mason a year ago
    Thank you for the detailed recipe. For my first try, they weren't too bad, had some issues with the frying step and the brown crust pulling off. I'll try in a non-stick pan instead of a cast iron one. Made without the achiote powder because I hadn't bought any yet, but added a bit of sweet paprika for color instead. Served with avacado and aji.

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