Llapingachos
Achiote-tinted mashed potato patties stuffed with cheese and griddled crisp, served with peanut sauce and a fried egg — a dish from Ecuador's central Andean highlands, especially Ambato.
Vegetarian
⚠ Contains: Dairy, Egg, Peanut. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 6 potatoes, boiled and mashed
- 1 tbsp achiote (annatto) oil
- 1 onion, finely chopped
- 1 cup queso fresco, crumbled
- Salt, to taste
- 1/2 cup roasted peanuts
- 1 cup milk
- 1 tbsp achiote oil, for the sauce
- 4 eggs, fried
- Sliced avocado and tomato-onion curtido, to serve
Steps
- Mix the mashed potatoes with the achiote oil, half the onion, and salt.
- Divide into portions, flatten each into a disc, place a spoonful of queso fresco in the center, and fold the potato around it to seal, then flatten into a patty again.
- Griddle the patties in a little oil over medium heat until golden and crisp on both sides.
- For the peanut sauce, blend the roasted peanuts with the milk and achiote oil until smooth, then warm gently in a pan.
- Serve the llapingachos topped with peanut sauce, a fried egg, avocado slices, and tomato-onion curtido.