Llapingachos (Ecuadorean Potato Pancakes)
Ecuadorean-style potato pancakes, known as llapingachos, are savory cheese-stuffed patties served alongside a flavorful peanut sauce.
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Instructions
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Preheat the oven to 200F for keeping the finished potato pancakes warm.
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Start boiling water in a large pot with a steamer basket, then steam potatoes until tender (20-30 minutes).
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Remove and halve potatoes, letting them cool until handleable.
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Heat 1-2 tablespoons of oil in a medium skillet; sauté chopped onion until soft (3-4 minutes).
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Add Spanish seasoning blend and cook for several more minutes, then set aside.
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Peel and mash the cooled potatoes until smooth. Incorporate the seasoned onion and cheese.
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Season the potato mixture with salt and pepper. Add flour if needed to achieve a firm, shapable consistency.
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Form the mixture into 3-inch diameter, 1/2-inch thick round patties.
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Heat the remaining oil in a heavy skillet over medium-low heat.
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Cook patties in batches for about 3 minutes per side until golden brown, then transfer to the warm oven.
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Serve with peanut sauce.