Llapingachos (Ecuadorian Cheese-Filled Potato Patties with Peanut Sauce)
Why this recipe works
- Crisp outside, soft centre: Pan-frying gives the patties a golden crust while the mashed potato stays tender and the cheese warms through inside.
- Seasoned from within: Softened onion, cumin, and salt are mixed into the potato base, so the patties taste savoury before the sauce is added.
- Richness balanced by lime: The peanut and milk sauce is creamy and nutty, while lime juice cuts through the richness and keeps the finish fresh.
Get the most out of this recipe
Texture tips
- Drain the potatoes well: Let the cooked potatoes steam briefly after draining so excess moisture evaporates before mashing.
- Fry over steady medium heat: Moderate heat allows the patties to brown evenly without scorching before the cheese filling has warmed.
- Let sticky mixture stand: If the potato mixture feels too soft to shape, a short rest helps it firm up without adding extra ingredients.
Ingredient notes
- Choose creamy potatoes: Yukon Gold potatoes work well because they mash smoothly while still giving the patties enough structure.
- Aji amarillo adds gentle heat: Aji amarillo paste brings mild chilli warmth and fruitiness to the peanut sauce rather than sharp, aggressive heat.
- Stop before peanut butter: Grind the peanuts until sandy, not oily, so the sauce thickens smoothly without becoming heavy.
Adjust the heat
- For a gentler sauce: Use less aji amarillo paste and add more only after the sauce has simmered and the flavours have settled.
- For more heat: Increase the aji amarillo gradually, keeping the sauce warm so the chilli flavour blends into the peanut base.
- Keep the finish bright: Lime juice is important when increasing the chilli, as acidity keeps the sauce from tasting too rich or flat.
Make-ahead tips
- Store patties and sauce apart: Keeping the sauce separate helps the fried patties retain their structure during storage.
- Re-crisp in the oven: Reheat the patties in a 200°C (390°F) oven until hot and crisp, then warm the sauce gently on the hob.
- Freeze the patties: The cooked patties can be frozen once cooled; reheat from chilled or thawed until piping hot throughout.
Equipment you'll need
Ingredients
Instructions
- Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water, add 1 tsp of the salt, and bring to the boil. Cook for 12 to 15 minutes until very tender, then drain well and let the steam escape for 2 minutes.
- Meanwhile, finely dice the onion. Heat 1 tbsp of the sunflower oil in a frying pan over medium heat and cook the onion for 6 to 8 minutes until soft and lightly golden. Stir in the cumin for 30 seconds, then take off the heat.
- Mash the hot potatoes until smooth, then mix in the cooked onion mixture and the remaining 1 tsp salt. Let the mixture cool just until comfortable to handle, about 5 minutes. Grate the cheddar cheese.
- Divide the potato mixture into 6 equal portions and shape each into a ball. Press a deep indent into each, add a little of the cheddar, then pinch closed and flatten into patties about 1.5 cm thick. If the mixture feels sticky, let it sit for 2 to 3 minutes to firm up before shaping the last patties.
- Wipe out the frying pan and heat 2 tbsp of the sunflower oil over medium heat. Fry the patties in batches for 3 to 4 minutes per side until deeply golden and crisp, adding the remaining 1 tbsp oil as needed between batches. Transfer to a plate and keep warm while you make the sauce.
- Finely grind the peanuts in a blender or food processor until sandy, stopping before they turn into a paste. Tip into a saucepan with the whole milk and aji amarillo paste, then bring to a gentle simmer over medium-low heat. Cook for 4 to 6 minutes, stirring often, until thickened to a pourable sauce.
- Squeeze in the lime juice, then taste and adjust with a pinch more salt if needed. Serve the llapingachos hot with the warm peanut sauce spooned over or alongside. If the sauce thickens as it stands, loosen with a splash of milk and warm gently.
Recipe notes
Tips
- For the softest centres, mash the potatoes while they are still hot and make sure they are well drained so the mixture is not watery.
- Keep the heat at medium when frying so the patties colour evenly without burning before the cheese warms through.
- If serving to anyone who is pregnant, elderly, or immunocompromised, ensure the sauce is simmered until piping hot throughout.
Substitutions
- Replace Cheddar cheese with mozzarella for a milder, stretchier filling.
- Replace Sunflower oil with olive oil for a fruitier flavour.
- Replace Whole milk with coconut milk for a dairy-free sauce with a slightly sweeter finish.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate patties and sauce separately. Reheat patties in a 200°C (390°F) oven for 10 to 12 minutes until hot and crisp; warm the sauce gently in a saucepan, loosening with a splash of whole milk if needed.
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Recipe overview
- Servings: 3 servings
- Total time: 55min (40min active)
- Difficulty: Medium
- Cuisine: Latin American
-
Allergens:
Milk Peanuts
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