Ecuadorian Cheesy Potato Patties Recipes

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LLAPINGACHOS OR ECUADORIAN STUFFED POTATO PATTIES



Llapingachos or Ecuadorian stuffed potato patties image

Llapingachos are potato patties or pancakes stuffed with cheese, cooked on a hot griddle until crispy brown and served with peanut sauce, fried egg, tomato and onion curtido, avocado slices and hot sauce.

Provided by Layla Pujol

Categories     Appetizer     Breakfast     Brunch     Side Dish

Time 2h

Number Of Ingredients 12

5 large Russet potatoes (about 3 lbs, peeled and cut in chunks)
2 tbs sunflower or avocado oil
½ cup finely chopped white onion
2 tsp ground achiote
1 cup grated quesillo or mozzarella cheese
Salt to taste
Salsa de mani or peanut sauce
Tomato and onion curtido
Avocado slices and lettuce leaves
Fried eggs
Grilled or fried chorizo or sausages
Hot sauce or aji criollo

Steps:

  • Boil the potatoes until soft.
  • Heat the oil over medium high heat to make a refrito, add the onions and achiote, cook until the onions are soft, about 5 minutes.
  • Mash the potatoes, mix in the onion refrito and salt to taste.
  • Cover the potato dough and let it sit at room temperature for about an hour.
  • Make small golf size balls with the potato dough.
  • Make a hole in the middle of each ball and fill with the grated or crumbled cheese.
  • Shape the dough into thick patties and let rest in the refrigerator for about ½ to 1 hour.
  • Cook the patties on a hot griddle until browned on each side, be careful when turning them as they will be very delicate.
  • Serve with a fried egg, peanut sauce, tomato and onion curtido, avocado slices and hot sauce.

ECUADORIAN CHEESY POTATO PATTIES



Ecuadorian Cheesy Potato Patties image

Try Ecuadorian Cheesy Potato Patties for dinner. Some call Ecuadorian Cheesy Potato Patties, llapingachos. Your family will call them delicious.

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 6 servings, 1 patty each

Number Of Ingredients 6

1 lb. potatoes, peeled, quartered
1/4 cup oil, divided
2 tsp. paprika or annatto seasoning, divided
1/4 cup chopped onion
1 cup KRAFT Shredded Mozzarella Cheese
1/2 recipe Easy Peanut Sauce

Steps:

  • Bring 2 quarts water to boil in large saucepan. Add potatoes; cook 20 min. or until potatoes are tender; drain. Place in large bowl; mash until smooth.
  • Heat 2 Tbsp. of the oil in medium skillet on medium heat. Add onions and 1 tsp. of the paprika; cook and stir until onions are tender. Stir into the mashed potatoes; cool. Stir in cheese. Shape evenly into 6 (1-inch-thick) patties.
  • Mix remaining 2 Tbsp. oil and 1 tsp. paprika until well blended. Heat large nonstick skillet, griddle or cast iron skillet on medium heat. Brush a little of the oil mixture onto bottom of pan. Add patties; cook 3 minutes or until bottom is crisp and golden brown. Brush tops of patties with remaining oil mixture; turn over. Cook an additional 3 minutes or until crisp and golden brown on both sides. Serve each patty topped with 2 Tbsp. of the Peanut Sauce.

Nutrition Facts : Calories 310, Fat 22 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g

LLAPINGACHOS (ECUADOREAN POTATO PANCAKES)



Llapingachos (Ecuadorean Potato Pancakes) image

Ecuadorean-style potato pancakes, called llapingachos, are seasoned with Spanish spices, stuffed with cheese, and served with delicious peanut sauce.

Provided by Marian Blazes

Categories     Lunch     Side Dish     Breakfast     Brunch     Dinner

Time 1h30m

Yield 6

Number Of Ingredients 10

5 to 6 Yukon Gold or russet potatoes
1/4 cup vegetable or olive oil , divided
1 onion (finely chopped)
1 package Sazon Goya with achiote , or 1 teaspoon cumin and 1/2 teaspoon achiote powder
1 cup shredded white cheese such as queso fresco, mozzarella, or Monterey Jack
Salt, to taste
Freshly ground black pepper, to taste
1/4 to 1/2 cup all-purpose flour
For Serving:
Salsa de mani (peanut sauce)

Steps:

  • Gather the ingredients.
  • Put the potatoes in a steamer basket over a large pot filled 2/3 of the way to the top with water (make sure water isn't touching the bottom of the steamer basket).
  • Heat the water over medium heat until it is boiling, cover with a lid, and steam the potatoes until they are tender when pierced with a fork, 20 to 30 minutes, depending on the size of the potatoes. Check occasionally and refill the water level in the pot as needed.
  • Remove from the heat, cut each potato in half, and let them cool until they can be handled.
  • Heat 1 to 2 tablespoons of the oil in a medium skillet over medium heat. Add the chopped onion and cook until soft, 3 to 4 minutes.
  • Add the Goya seasoning and cook, stirring frequently, for several minutes more. Remove from the heat and set aside.
  • Peel the potatoes and press them into a ricer or mash them until smooth. Add the seasoned onion to the potatoes and mix well. Add the cheese and mix well.
  • Season the potato mixture with salt and pepper to taste. The potato mixture should be firm enough to shape pieces of it into balls, like dough. If the mixture is too wet and sticky, mix in some flour until it has the right consistency.
  • Shape the potato mixture into round patties, about 3 inches in diameter and about 1/2 inch thick.
  • Heat the remaining oil, or as much as needed, in a heavy skillet.
  • Cook the potato pancakes in batches over medium-low heat, about 3 minutes per side, until they are golden brown.
  • Keep the potato pancakes warm in the oven, about 200 F, until ready to serve.
  • Serve with salsa de mani and enjoy.

Nutrition Facts : Calories 389 kcal, Carbohydrate 54 g, Cholesterol 14 mg, Fiber 5 g, Protein 10 g, SaturatedFat 4 g, Sodium 351 mg, Sugar 5 g, Fat 15 g, ServingSize 6 servings, UnsaturatedFat 0 g

GRANDMA'S CHEESY POTATOES



Grandma's Cheesy Potatoes image

My grandmother makes this every year with a brisket for Christmas dinner. This is hands down my favorite potato recipe ever. I leave the skins on the potatoes, but this is optional. Garnish with chopped green onions or Italian parsley, and top with more cheese for a restaurant 'look.' I hope you enjoy this recipe as much as we do.

Provided by tiffany kramer

Categories     Side Dish     Potato Side Dish Recipes

Time 1h5m

Yield 12

Number Of Ingredients 8

cooking spray
1 pound medium yellow-flesh potatoes, scrubbed and chopped into 1-inch cubes
1 pound red potatoes, scrubbed and chopped into 1-inch cubes
1 cup shredded mozzarella cheese
½ cup shredded Cheddar cheese
½ cup sour cream
½ cup mayonnaise
4 tablespoons salted butter, cut into small pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9x13-inch baking dish with cooking spray.
  • Place yellow and red potatoes into a large pot and cover with salted water; bring to a boil. Cook until soft, about 10 minutes. Drain.
  • Combine mozzarella cheese, Cheddar cheese, sour cream, and mayonnaise in a large bowl; mix well. Slowly add potatoes and toss; use a wooden spoon or flat spatula to avoid mashing the potatoes.
  • Pour potatoes into the prepared pan. Dot butter over the top and cover with foil.
  • Bake in the preheated oven, 25 to 30 minutes. Remove from oven and uncover. Preheat the oven's broiler. Return to the oven and broil until top is browned, about 5 minutes.

Nutrition Facts : Calories 219.8 calories, Carbohydrate 13.8 g, Cholesterol 28.8 mg, Fat 16.3 g, Fiber 1.2 g, Protein 5.4 g, SaturatedFat 6.7 g, Sodium 176.5 mg, Sugar 0.6 g

CHEESY BAKED HASH BROWN PATTIES RECIPE BY TASTY



Cheesy Baked Hash Brown Patties Recipe by Tasty image

Here's what you need: red potatoes, butter, shredded cheddar cheese, eggs, fresh chives, garlic salt, dried oregano, pepper

Provided by Merle O'Neal

Categories     Sides

Yield 9 servings

Number Of Ingredients 8

4 red potatoes
½ cup butter, melted
1 cup shredded cheddar cheese
2 eggs, whisked
¼ cup fresh chives, chopped
1 tablespoon garlic salt
1 teaspoon dried oregano
½ teaspoon pepper

Steps:

  • Peel and grate the potatoes.
  • Drop shredded potatoes into a large bowl of ice water to remove surface starch.
  • Preheat oven to 400°F (200˚C).
  • Strain or squeeze potato shreds and transfer to a large bowl.
  • Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Mix together.
  • Take a handful of the mixture and pack it on a baking sheet into desired hash brown shape.
  • Bake for 40-45 minutes or until brown and crispy.
  • Allow to cool for 5 minutes. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 217 calories, Carbohydrate 13 grams, Fat 15 grams, Fiber 1 gram, Protein 6 grams, Sugar 0 grams

ECUADOREAN POTATO CAKES (LLAPINGACHOS)



Ecuadorean Potato Cakes (Llapingachos) image

Make and share this Ecuadorean Potato Cakes (Llapingachos) recipe from Food.com.

Provided by KlynnPadilla

Categories     Potato

Time 45m

Yield 8 potato cakes, 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs yukon gold potatoes
1/2 cup finely chopped scallion
salt and pepper
4 tablespoons annatto oil, divided (recipe also posted)
6 ounces muenster cheese, coarsely grated (2 c)

Steps:

  • Peel potatoes and cut into 1-inch pieces. Cover with cold water in a medium pot, stir in 1 teaspoons salt and simmer until very tender, about 18 minutes.
  • Drain potatoes, then mash in a bowl.
  • Cook scallions with 1/4 teaspoons each salt and pepper in 2 tablespoons annatto oil over med. heat, stirring, until scallions are softened, then stir into potatoes along with cheese. Form mixture into 8 balls and flatten each into a 3-inch patty.
  • Heat 1 tablespoons annatto oil in a 12-inch nonstick skillet over med.-high until hot, then fry cakes in 2 batches, turning over once, until crusty, about 6 minute per batch. add remaining oil for second batch.

CHEESY POTATO PANCAKES



Cheesy Potato Pancakes image

Delicious and cheesy, these potato pancakes are a huge hit with my 3 boys! Great as a side dish or for snacking! These travel well wrapped in foil for the lunch box. Can be served plain or with ranch dressing as a dip.

Provided by Charlene Luzum

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 35m

Yield 6

Number Of Ingredients 13

4 russet potatoes, peeled and grated
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup grated Parmesan cheese
½ cup shredded Cheddar cheese
¼ cup real bacon bits
1 teaspoon onion salt
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup corn oil
2 tablespoons butter

Steps:

  • Mix together potatoes, eggs, and milk in a large bowl.
  • Stir flour, Parmesan cheese, Cheddar cheese, bacon bits, onion salt, baking powder, salt, and black pepper into potato mixture using a fork.
  • Heat corn oil and butter in a large skillet over medium heat.
  • Spoon about 2 tablespoons potato mixture into per patty into skillet. Cook patties until golden brown, about 4 minutes per side.
  • Drain cooked pancakes on paper towel-lined plate.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 42.6 g, Cholesterol 95.1 mg, Fat 22.1 g, Fiber 3.7 g, Protein 15.3 g, SaturatedFat 8.4 g, Sodium 1158.8 mg, Sugar 2.4 g

ECUADOREAN POTATO CAKES WITH PEANUT SAUCE (LLAPINGACHOS)



Ecuadorean Potato Cakes With Peanut Sauce (Llapingachos) image

Unlike the other recipes for this, the peanut sauce makes it very different. In this month's gourmet oct o8, haven't tried it yet but can't wait to. (there is a recipe for annato oil on zaar too)

Provided by MarraMamba

Categories     Lunch/Snacks

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 lbs yukon gold potatoes (yellow fleshed)
2 garlic cloves, finely chopped
1/3 cup scallion (plus extra 1/2 cup finely chopped)
6 tablespoons annatto oil, divided
1/2 teaspoon ground cumin
1 medium tomatoes, chopped
3/4 cup milk
1/2 cup crunchy peanut butter
2 cups muenster cheese, coarsley grated

Steps:

  • Peel potatoes and cut into 1 inch pieces. Cover with cold water add salt and simmer til very tender.
  • While potatoes boil, cook garlic and 1/3 cup scallions in 2 tbs of annatto oil in a small saucepan over medium heat, stirring until softened about 2 minutes.
  • Stir in cumin and 1/4 tsp pepper and cook 1 minute. Add tomato and cook stirring 2 minutes.
  • Add milk and bring to a bare simmer, then remove from heat and stir in peanut butter until well combined. Keep covered and warm off heat.
  • Drain and mash potatoes. Cook remaining 1/2 cup of scallions with 1/4 tsp salt and pepper in 2 tbs of annatto oil until softened.
  • Stir into potatoes along with the cheese. Form into 8 balls, flatten into a 3 inch patty.
  • Heat 1 tbs annato oil in a non stick pan over medium high, then fry cakes in two batches turning over once until crusty both sides (about 6 mins a side).
  • Gently reheat peanut sauce thinning with a little water to creamy consistency if needed. Serve with the potato cakes.

CHEESY POTATO CAKE RECIPE BY TASTY



Cheesy Potato Cake Recipe by Tasty image

Here's what you need: russet potatoes, all-purpose flour, garlic, grated parmesan cheese, salt, pepper, heavy cream, shredded cheddar cheese, gruyère cheese, ham, fresh parsley

Provided by Pierce Abernathy

Categories     Dinner

Yield 12 servings

Number Of Ingredients 11

5 russet potatoes, medium
2 tablespoons all-purpose flour
2 cloves garlic, minced
¼ cup grated parmesan cheese
1 teaspoon salt
½ teaspoon pepper
1 cup heavy cream
3 cups shredded cheddar cheese
3 cups gruyère cheese, shredded
9 slices ham
fresh parsley, chopped, for garnish

Steps:

  • Preheat the oven to 375˚F (190˚C).
  • Using a mandolin or a sharp knife, thinly slice the potatoes lengthwise.
  • In a 13-inch (33-cm) cast iron skillet, layer slices of potatoes around the outside of the pan. Add another layer of potatoes, keeping them centered in the pan and moving clockwise until the pan is covered.
  • Top with a third of the cheddar cheese, a third of the Gruyère cheese, and half of the ham.
  • Add another layer of potato slices around the outside of the pan, then a add layer of slices around the center of the pan. Top with another third of the cheddar and Gruyère and the remaining ham slices.
  • Add a final layer of potato slices around the center of the pan
  • Top with the remaining cheddar and Gruyère cheese.
  • Cover with greased aluminum foil and bake for 40 minutes.
  • Remove the pan from the oven and increase the oven temperature to 400˚F (200˚C).
  • In a medium bowl, combine the flour, garlic, Parmesan, salt, pepper and mix well.
  • Slowly add in the cream, whisking until fully incorporated.
  • Uncover the skillet and pour the cream mixture over potatoes, spreading evenly.
  • Bake for another 10-15 minutes uncovered, until the cheese is melted and golden brown.
  • Cool for at least 30 minutes, then slice and serve.
  • Garnish with fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 450 calories, Carbohydrate 25 grams, Fat 30 grams, Fiber 2 grams, Protein 21 grams, Sugar 2 grams

ECUADORAN POTATO CAKES WITH PEANUT SAUCE



Ecuadoran Potato Cakes with Peanut Sauce image

Provided by Melissa Roberts

Categories     Milk/Cream     Cheese     Potato     Tomato     Side     Fry     Vegetarian     Quick & Easy     Lunch     Peanut     Gourmet     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 (side dish) servings

Number Of Ingredients 9

1 1/2 pound Yukon Gold potatoes
1 garlic clove, finely chopped
1/3 cup plus 1/2 cup finely chopped scallions, divided
6 tablespoons annatto oil , divided
1/2 teaspoon ground cumin
1 medium tomato, chopped
3/4 cup milk
1/2 cup crunchy peanut butter
6 ounces Münster cheese, coarsely grated (2 cups)

Steps:

  • Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold water in a medium pot, then stir in 1 teaspoon salt and simmer until very tender, about 18 minutes.
  • While potatoes simmer, cook garlic and 1/3 cup scallions in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until softened, about 2 minutes. Stir in cumin and 1/4 teaspoon pepper and cook, stirring, 1 minute. Add tomato and cook, stirring, 2 minutes. Add milk and bring to a bare simmer, then remove from heat and stir in peanut butter until combined well. Keep peanut sauce warm, covered, off heat.
  • Drain potatoes, then mash in a bowl.
  • Cook remaining 1/2 cup scallions with 1/4 teaspoon salt and 1/4 teaspoon pepper in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until scallions are softened, then stir into potatoes along with cheese. Form potato mixture into 8 balls and flatten each into a 3-inch patty.
  • Heat 1 tablespoon annatto oil in a 12-inch nonstick skillet over medium-high heat until hot, then fry cakes in 2 batches, turning over once, until crusty, about 6 minutes per batch. Add remaining tablespoon annatto oil for second batch.
  • Gently reheat peanut sauce, thinning to a creamy consistency with a little water if necessary. Season sauce with salt and serve with potato cakes.

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CHEESY POTATO CAKES - FAVORITE FAMILY RECIPES
2020-08-09 Drain. Use a potato masher to coarsely mash the potatoes. Stir in cheeses, onions, garlic, salt and pepper. If using leftover mashed potatoes, stir cheeses, onions, garlic, salt and pepper into mashed potatoes for the potato cake filling. Combine breadcrumbs and flour in a pie tin or round cake pan. In a separate bowl, combine eggs and milk.
From favfamilyrecipes.com
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ECUADORIAN FOOD - A COLLECTION OF ECUADORIAN RECIPES
2019-09-19 Staples of the Ecuadorian diet include potatoes, fish, yuca, rice, beans, shellfish, plantains, chicken, beef, and pork. Ecuadorians use aji, a spicy chile pepper hot sauce, to season just about everything. Ceviche is very traditional and shrimp ceviche is especially popular, as are soups and stews. Ecuadorian food is diverse and delicious ...
From thespruceeats.com
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CRISPY CHEESY HASH BROWN PATTIES - MY INCREDIBLE RECIPES
2020-07-19 Add the flour, egg, butter, cheese, salt, and pepper to the bowl and mix until everything is well combined. Use a greased 1/3 cup measuring cup to portion out the mixture and form into patties with your hands. Heat a few tablespoons of oil in a large skillet over medium high heat. Add the hashbrowns to the skillet in batches, cooking for 3 ...
From myincrediblerecipes.com
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CRISPY CHEESY POTATO CAKES - NICKY'S KITCHEN SANCTUARY
2021-11-10 Place the mashed potato in a bowl with the cheese, onion, salt and pepper. Mix together until combined. Place the flour in one bowl, the lightly whisked egg in a second bowl and the breadcrumbs in a third bowl. Divide the mashed potato mixture into eight portions and shape each one into a ball. Take one of the mashed potato balls, and flatten ...
From kitchensanctuary.com
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EASY POTATO CAKES RECIPE (USING MASHED POTATOES)
2016-07-15 Roll each portion into a ball then gently flatten into a cake about a 1.5-inch-thick. Step 4. Lightly dredge each cake in cornstarch and fry in vegetable oil until golden brown and crispy on both sides. Finally, transfer the cakes to a towel-lined plate and serve them warm.
From littlesunnykitchen.com
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MASHED POTATO CAKES WITH CHEESE & BACON - RECIPETIN EATS
2015-11-17 Set aside and repeat with remaining potato mixture. Heat 1/2 the oil in a large skillet over medium high heat. Cook 6 patties at a time until golden brown on each side - around 2 minutes, then flip and cook the other side. Remove onto a paper towel lined baking tray. Cook remaining patties.
From recipetineats.com
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LLAPINGACHOS - TRADITIONAL ECUADORIAN RECIPE | 196 FLAVORS
2018-12-04 Add the scallions and achiote, mix well and sauté until scallions are tender, about 5 minutes. Drain the potatoes and peel them. In a large salad bowl, mash the potatoes with a potato masher, then add the onion refrito. Season with salt. Cover the dough and let stand at room temperature for 1h30.
From 196flavors.com
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TRADITIONAL FOODS YOU MUST TRY ON YOUR TRIP TO ECUADOR
2021-10-08 Fanesca. Fanesca is a very hearty, chunky, sacred stew, traditionally served only once a year – the week before Easter Sunday. It includes figleaf gourd, a variety of beans, lentils, corn, parsley and various herbs. Each of the different beans represents an apostle and the cut of salt cod alludes to Jesus. It’s generally consumed only ...
From theculturetrip.com
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LLAPINGACHOS: TRADITIONAL ECUADORIAN POTATO PANCAKES
Flatten the ball into a patty; each patty should be a quarter-inch thick. Place the patties on a baking sheet. Cover and refrigerate for about 20 to 30 minutes, or until they’re firm to the touch. Heat a griddle or skillet on the stove. You can choose lard to …
From blog.amigofoods.com
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Top Asked Questions

How do you cook potatoes in Ecuador?
Sometimes sausages and a side of rice are added to make a full and typically Ecuadorian meal. Place the potatoes in a large saucepan, cover with salted water and bring to a boil, uncovered, over medium-high heat. Cook the potatoes until a knife pierces them easily. Drain the potatoes and set them aside to steam dry for 3 to 4 minutes.
How do you cook potatoes with Goya seasoning?
Heat 1 to 2 tablespoons of the oil in a medium skillet over medium heat. Add the chopped onion and cook until soft, 3 to 4 minutes. Add the Goya seasoning and cook, stirring frequently, for several minutes more. Remove from the heat and set aside. Peel the potatoes and press them into a ricer or mash them until smooth.
How do you make potato patties at home?
Remove potatoes from the refrigerator. Mix the cheese and scallions together and stuff each ball with about 1 tablespoon of the mixture. Flatten the balls with your hands to form patties.
What is a typical Ecuadorian meal?
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.

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