LLAPINGACHOS (POTATO CAKES STUFFED WITH CHEESE)
Llapingachos are popular in the highlands of Equador. Potato patties filled with cheese and fried to a golden brown. YUM. They can be used as an appetizer, a snack or as a side dish. They are often served with fried eggs and a simple salad of lettuce, tomato and avocado. Sometimes sausages and a side of rice are added to make a full and typically Ecuadorian meal. Found on the internet and posted for ZWT 7 Note: Do NOT deep fry these! They will fall apart - the instructions are for pan frying.
Provided by K9 Owned
Categories Potato
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Boil the potatoes and mash (You may also use leftover mashed potatoes made without milk and butter).
- Sautee onion in oil until soft, remove from pan and add to mashed potatoes.
- When the potaotoes have cooled down beat the egg yolk and mix in to the potatoes.
- Add salt and pepper to taste.
- Form into equal sized balls and poke a hole in the middle of each ball stuffing each hole with cheese. Seal.
- Flatten each ball in to patties and chill for 30 minutes (This makes them less likely to spread when frying).
- Add oil to a medium hot frying pan and sautee until golden and crispy outside and heated thoughout.
- note: You can also just mix the shredded cheese in to the potato mixture but I like the gooey 'surprise' in the middle.
- Queso Blanco is the traditional cheese used but Monteray Jack or mozzarella may be substituted.
- Prep time does not include chilling time.
- Cooking time will depend on the size of your pan and number of batches being made. 5 minutes per side seems to do the job.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Abdullah Ilyas
[email protected]I'm always looking for new potato recipes and these llapingachos definitely fit the bill! They're unique and flavorful, and they're a great way to change up your usual potato routine.
nisita akter
[email protected]These llapingachos are a great way to use up leftover potatoes. They're easy to make and they're always delicious. I like to add a little bit of chopped ham or bacon to the potato mixture for extra flavor.
brentonchristopher
[email protected]I've made these llapingachos several times now and they are always a hit! They're crispy, cheesy, and flavorful. I love serving them with aji sauce and pickled onions. They're also great for breakfast, lunch, or dinner.
Jason Evans
[email protected]I tried this recipe and it was a disaster! The potato cakes fell apart when I tried to flip them and the cheese filling was too runny. I ended up throwing the whole thing away. I would not recommend this recipe.
Ephraim Kanyagi
[email protected]These llapingachos were a disappointment. The potato cakes were not crispy and the cheese filling was not very flavorful. I also found the texture to be a bit dry. I would not recommend this recipe.
Resham Khatri
[email protected]These llapingachos were a bit too greasy for my taste. The potato cakes were crispy, but the cheese filling was a bit runny. I also found the flavor to be a bit bland. I think I would have enjoyed them more if they had been less greasy and had more f
uche ifeanyi david
[email protected]I'm not a big fan of potato cakes, but these llapingachos were amazing! The potato cakes were crispy and fluffy, and the cheese filling was perfectly melted. I also loved the addition of the aji sauce, which added a nice spicy kick. I'll definitely b
Amna Malick
[email protected]These llapingachos were delicious! The potato cakes were perfectly crispy and the cheese filling was gooey and flavorful. I also loved the addition of the pickled onions, which added a nice tangy flavor. I will definitely be making these again!
Cody MacAusland
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The potato cakes were crispy and flavorful, and the cheese filling was gooey and delicious. I especially loved the addition of the cilantro, which added a nice fresh flavor
halim chowdori
[email protected]These llapingachos were a great way to use up some leftover potatoes. The potato cakes were easy to make and turned out crispy and delicious. The cheese filling was also very good. I liked that this recipe didn't require any special ingredients, so I
Md Sajedul
[email protected]I'm not usually a fan of potato cakes, but these llapingachos were amazing! The potato cakes were crispy and fluffy, and the cheese filling was perfectly melted. I also loved the addition of the pickled onions and tomatoes, which added a nice fresh f
Marissa Perez
[email protected]These llapingachos were a bit more work than I expected, but they were definitely worth it! The potato cakes were crispy and flavorful, and the cheese filling was gooey and delicious. I especially loved the addition of the aji sauce, which added a ni
Ftita Ftita
[email protected]I've never had llapingachos before, but I'm so glad I tried this recipe! The potato cakes were easy to make and turned out perfectly crispy. The cheese filling was also delicious and melted perfectly. I can't wait to make these again!
M.D. Niloy
[email protected]I'm a big fan of South American cuisine, and these llapingachos did not disappoint! The potato cakes were perfectly crispy on the outside and fluffy on the inside, and the cheese filling was rich and flavorful. I especially loved the addition of the
aboo Alhssan
[email protected]These llapingachos were a hit at my last dinner party! The combination of crispy potato cakes and gooey cheese was irresistible, and my guests raved about the flavor. I'll definitely be making these again soon.