COPPER🇪🇨 Ecuador
Llapingachos recipe
Delicious potato patties with cheese, a must-try!
Ingredients
- 800 g potatoes
- 200 g cheese
- 1 onion
- 10 g coriander
- 1 tsp salt
- 1 tsp pepper
- 100 ml vegetable oil
How to make Llapingachos
- Boil 1 kg of potatoes in salted water until tender, about 20 minutes.
- Drain the potatoes and allow to cool slightly for easier handling.
- Finely chop 1 onion and 1 bunch of coriander while the potatoes cool.
- Mix the chopped onion and coriander into the slightly cooled mashed potatoes thoroughly.
- Add 1 teaspoon of salt, 1/2 teaspoon of pepper, and 200 g of grated cheese to the potato mixture.
- Combine everything well until smooth and even throughout.
- Shape the mixture into 8 equal-sized patties for even cooking.
- Refrigerate the patties for 30 minutes to help them firm up.
- In a pan, heat 100 ml of vegetable oil over medium heat for about 2 minutes.
- Fry the patties for about 4-5 minutes on each side, or until golden brown.
- Serve hot with a side of avocado or salsa, if desired.
What is Llapingachos?
Llapingachos is a traditional dish from Ecuador, cooked in a pan, and takes about 60 minutes from start to finish. It is built around potatoes, cheese and coriander. The recipe below uses 7 ingredients and is written out step by step.
How long does Llapingachos take?
At 60 minutes it is quicker than 57% of the 588 dishes in Copper's atlas. Copper's atlas has 60 dishes built on potatoes. The method runs to 11 steps, the longest being 30 minutes.
Any tips for making Llapingachos?
Chill the patties before frying to help them hold their shape.
Copper documents Ecuador alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.