Watch the Step-by-Step
Streaming Video

High Bandwidth


Yield: 24 Llapingachos (8 appetizer servings)

A typical hybrid of Latin American fare, these patties incorporate the use of milk and cheese, an influence from European explorers.


Medium russet or other mealy potatoes (about 1 ½ lbs), peeled and quartered
4 ea.
Water 2 qts.
Coarse salt 1 Tbsp.
Scallions (white part only), finely minced 6 ea.
Ecuadorian quesillo (fresh cheese) or Monterey Jack cheese, grated (use largest holes)
4 oz.
Freshly ground black pepper ½ tsp.
Salt or to taste ¼ tsp.
Achiote-infused corn oil ½ cup
For the Sauce and Relish:  
Ecuadorian Peanut Sauce (See recipe)  
Ecuadorian Red Onion Relish (See recipe)  

1. Cooking the Potatoes: Place the potatoes in a medium pot with 2 quarts of water and 1 tablespoon salt and bring to a boil over medium high heat. Simmer until soft, about 30 minutes. Drain and mash, leaving the mixture slightly chunky.

2. Mixing and Shaping: When the puree cools a bit, but is still warm to the touch, add the scallions, cheese, black pepper, and salt. Mix well. Divide the puree into 24 balls—about one heaping tablespoon of puree for each ball. Flatten the balls to form patties 1 ½-inch wide by ½-inch thick. Let cool for at least twenty minutes before cooking, otherwise they will stick to the pan and fall apart.
3. Cooking: When the patties are cool and firm to the touch, heat a 10-inch nonstick skillet. Add 1 ounce achiote oil and 10 - 12 patties. Cook for 3 minutes at low heat to form a crust. With a narrow spatula, flip the patties over and brown them on the other side for three minutes. Repeat the process with rest of the llapingachos.
4. Assembling: Serve hot with a dollop of Ecuadorian Peanut Sauce (see recipe) and a spoonful of Ecuadorian Red Onion Relish over each patty at the table (see recipe).


Back to Main Recipes Page

Nutrition Facts
Serving Size: 3 patties Servings Per Recipe: 8  

Calories: 226
Total Fat: 16 grams
Saturated Fat: 4 grams
Cholesterol: 9 mg
Sodium: 1029 mg
Total Carbohydrate: 14.5 grams

Dietary Fiber: 1.5 grams

Sugars: 0 grams
Protein: 5 grams  

Vitamin A: 4% Vitamin C: 12% Calcium: 11% Iron: 3%
*Percent Daily Values are based on a 2000 calorie diet.

Back to Main Recipes Page


The Leading Online Resource for the Culinary and Foodservice ProfessionalThe login arrowLogin For Classes

Take a moment to tell us who you are: Please fill out our User Survey
Copyright 2004 The Culinary Institute of America. All Rights Reserved. Read our Privacy Policy.
Menu system by Milonic