Llapingachos (Ecuadorean Potato Pancakes With Chees

Name: Llapingachos (Ecuadorean Potato Pancakes With Cheese Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: POTATO PANCAKES; 1 kg potato; 1/2 teaspoon ground annatto seed or 1/2 teaspoon turmeric; 1 medium onion, very finely chopped or grated; 120 g shredded mozzarella cheese; salt; vegetable oil (for frying); CHEESE SAUCE SALSA DE QUESO; 100 ml red onions, finely chopped; 3 teaspoons salt; 1 teaspoon lemon juice; 1/2 teaspoon sugar; 500 g cream cheese; 200 ml milk; 1 ripe peeled tomatoes; 2 hardboiled egg

Servings: persons

POTATO PANCAKES
1 kg potato
1/2 teaspoon ground annatto seed or 1/2 teaspoon turmeric
1 medium onion, very finely chopped or grated
120 g shredded mozzarella cheese
salt
vegetable oil (for frying)
CHEESE SAUCE SALSA DE QUESO
100 ml red onions, finely chopped
3 teaspoons salt
1 teaspoon lemon juice
1/2 teaspoon sugar
500 g cream cheese
200 ml milk
1 ripe peeled tomatoes
2 hardboiled egg

1
["Peel and dice potatoes.", "Boil in salted water until very tender.", "Save 1/2 deciliter (about 1/4 cup) of the boiling water.", "Mash potatoes evenly and add boiling water, turmeric/annatto and chopped onion.", "Salt to taste.", "Cover with a tea towel and leave in a warm place for at least three hours.", "Prepare cheese sauce while mash is resting.", "CHEESE SAUCE: Mix chopped red onion well with salt and leave for 20 minutes.", "Rinse onion in cold water, then add lemon juice and sugar.", "Chop tomato and eggs finely.", "Put cream cheese in a pot, and add milk until the sauce is like thin mayonnaise.", "Heat slowly.", "Stir in tomato, eggs and onion, plus salt and pepper to taste--I add a little extra lemon juice as well to take some of the""heaviness"" out of the sauce.", "Serve at room temperature or warm, not hot.", "While sauce is cooling, add mozzarella to potato mix.", "Roll the""dough"" into small balls by hand, wetting your hands a little between each.", "Flatten balls into patties approximately.", "1 cm thick and 6 cm in diameter.", "Brush pan with oil (not too much) and fry at medium heat until crisp and golden.", "Brush upside of each pancake with oil before flipping the cakes VERY GENTLY.", "Don't undercook, or they'll fall apart.", "Serve hot and fresh with cheese sauce and a salad."]

833

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: POTATO PANCAKES, 1 kg potato, 1/2 teaspoon ground annatto seed or 1/2 teaspoon turmeric, 1 medium onion, very finely chopped or grated, and more.

Yes, Llapingachos (Ecuadorean Potato Pancakes With Cheese Sauce) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Llapingachos (Ecuadorean Potato Pancakes With Cheese Sauce)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions