Llapingachos (Ecuadorian Cheese-Stuffed Potato Patties with Peanut Sauce)

Llapingachos come from the highlands around Ambato and Riobamba. Mashed potatoes tinted with achiote are wrapped around a little cheese, then cooked on a griddle until they get a crisp golden crust. The classic plate brings them together with a creamy peanut sauce, a fried egg, chorizo, avocado and a simple onion-tomato salad. It’s one of Ecuador’s most loved dishes.

• Servings: 4 (12 patties)
• Prep time: 25 minutes
• Chill time: 30 minutes
• Cook time: 35 minutes
• Total time: 1 hour 30 minutes

Ingredients

For the patties

• 2 1/2 lb (1.1 kg) russet potatoes, peeled and quartered
• 2 tablespoons butter
• 1/2 white onion, very finely chopped
• 1 teaspoon achiote (annatto) powder
• 1 cup (115 g) shredded mozzarella or queso fresco
• Salt
• Oil, for the griddle

For the peanut sauce

• 1 tablespoon oil
• 1/2 onion, finely chopped
• 2 garlic cloves, minced
• 1/2 teaspoon achiote powder and 1/2 teaspoon cumin
• 1/2 cup (130 g) natural unsweetened peanut butter
• 1 cup (240 ml) milk
• Salt

To serve

• 4 fried eggs, 4 grilled chorizo sausages, 1 sliced avocado
• Salad of thinly sliced red onion and tomato with lime and salt

Instructions

1. Cook the potatoes. Boil in salted water for 20 minutes, until very tender. Drain well and let them steam dry for a few minutes.
2. Season. Melt the butter in a small pan and cook the onion with the achiote for 4 minutes. Mash the potatoes until smooth and mix in the onion butter and salt to taste.
3. Stuff and shape. Divide the mash into 12 balls. Press a hollow into each one, add a spoonful of cheese, close it up and flatten into a patty about 3/4 inch thick. Chill 30 minutes so they firm up.
4. Make the sauce. Cook the onion and garlic in the oil with the achiote and cumin for 5 minutes. Stir in the peanut butter and milk and simmer 5 minutes, until creamy. Season with salt.
5. Cook the patties. Lightly oil a griddle or nonstick skillet over medium heat. Cook the patties 4 to 5 minutes per side, without moving them, until a deep golden crust forms.
6. Serve. Plate 3 patties with peanut sauce, a fried egg, chorizo, avocado and the onion-tomato salad.

Tips

• Dry potatoes are key. Wet mash makes soft patties that fall apart on the griddle.
• Be patient. Flip only once the bottom releases easily, which means the crust is ready.
• Make ahead: shaped patties keep 2 days in the fridge, covered.

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