Ecuadorian llapingachos with annatto and cheese
Ecuadorian recipes
Salads and Vegetables
Appetizer
Easy
45'
Llapingachos are one of the most iconic dishes from the Ecuadorian highlands: potato patties coloured with annatto and filled with melted cheese, pan-fried until golden and crispy on the outside while staying soft and tender on the inside. They are traditionally served with a peanut sauce and a fresh salad — a combination that balances the creamy potato with a light, refreshing side. A simple recipe to discover, or rediscover, the flavours of Ecuador.
Ingredients
For the potato patties
- 1 kg potatoes
- 2 tbsp of Único Olive Oil
- 2 tsp of Nativo Achiote Paste
- 150 g grated mozzarella or fresh white cheese
- 0.25 tsp salt
To serve
- 1 tbsp of Peanut Paste
- 1 handful mixed salad leaves
- 1 handful baby sprouts
- 1 g cherry tomatoes
- 0.5 red onion, thinly sliced
- 1 avocado (optional)
Preparation
- Boil the potatoes in salted water until completely tender when pierced with a knife.
- Drain, peel while still warm, and mash until smooth with no lumps.
- In a small bowl, mix the Goya olive oil with the Goya annatto paste.
- Add the annatto mixture to the mashed potato and knead until the colour is evenly distributed.
- Shape portions with your hands, flatten them, place a little grated cheese in the centre and fold the potato over, sealing the edges firmly.
- Heat a non-stick pan and cook the patties for 3 to 4 minutes on each side, until golden and crispy on the outside.
- While the patties cook, prepare a fresh salad with the mixed leaves, sprouts, cherry tomatoes and sliced red onion.
- Serve the llapingachos hot alongside a portion of Goya peanut butter sauce and the salad. For a more polished presentation, garnish with a fanned or rose-shaped avocado.
