Llapingachos
Llapingachos, from above
Non vegEcuador

Llapingachos

Cheesy potato patties with peanut sauce, egg and chorizo. Ecuadorian highland comfort.

60 minTime
31 gProtein each
mildSpice
Potatoes of the Andes2 chapters · 1 min read

Make it your way

Grandma's wayPotato patties with cheese, peanut sauce, egg and chorizo.
The original
759kcalsame
31 gproteinsame
9 gfibresame
60minutessame

Llapingachos.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Potato800 g floury potatoes
Queso fresco1¼ cups, crumbled
Onion1 small, finely chopped
Achiote paste2 tsp
Butter1 tbsp
Cooking oil (vegetable oil)2 tbsp
Peanut butter4 tbsp
Milk⅔ cup
Garlic2 cloves
Chorizo2 links
Egg4
Avocado1
Lettucea few leaves
Tomato1, sliced
Saltto taste

Method

5 steps
  1. 1Boil and mash the potatoes. Fry half the onion in butter with achiote and mix in with salt.
  2. 2Shape into balls, push cheese into the centre, seal and flatten into thick patties. Chill 20 minutes.
  3. 3Griddle the patties in oil until deeply golden and crisp, 4 minutes a side.
  4. 4Fry the remaining onion and garlic, add peanut butter and milk and simmer to a pourable sauce. Fry the chorizo and eggs.
  5. 5Serve two patties with peanut sauce, a fried egg, chorizo, avocado and salad.
Serve it like this

Plate two crisp patties with peanut sauce spooned over, a fried egg on top, chorizo and avocado alongside and a small salad.

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Make it a meal

What goes with Llapingachos: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Locro de papa50 min
With a main Encebollado60 min
On the side Jeera aloo30 min
On the side Baingan bharta40 min
To drink Chicha morada60 min
Something sweet Sakkarai pongal45 min
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