Ecuadorian llapingachos

These Ecuadorian cheese stuffed potato patties are gluten free, vegetarian, egg
free, and nut free.

Servings: 4 people

Author:

Prep Time
5 minutes

Cook Time
55 minutes

Resting time
30 minutes

Total Time
1 hour, 30 minutes

Course:

Main Course

Cuisine:

Ecuadorian

Keywords:

🧂 Ingredients

4 medium sized russet potatoes
1/2 onion
4 stalks green onion
2 tsp ground achiote or annatto

(substitute 2 tsp paprika and 1/2 tsp oregano)
1/2 tsp cumin
1 cup shredded quesillo cheese

(substitute mozzarella or monterey jack)
2 tbsp vegetable oil
1 tsp gluten free all purpose flour

(optional)

Instructions

1 Chop the onion and green onion into fine pieces
2 Fill a large pot half way with water and heat it over medium high heat. Stab
holes in the potatoes with a fork and add the potatoes to the water once it
starts boiling. Boil the potatoes for 20 minutes or until you can stab the
potatoes with a fork and they feel tender on the inside. You can move on to the
next step and cook the onions while the potatoes boil
3 Heat 1 tsp of vegetable oil over medium high heat. Add the onions and green
onions. Cook for 10 minutes or until onions start to brown. Stir occasionally.
When the onions are done cooking, ad in the ground achiote and cumin and mix
well
4 When the potatoes are done boiling, drain the water from the pot and run a fork
over the potatoes to remove the skins
5 Mash the potatoes and mix the onions into the potatoes. Allow the mixture to
cool to room temperature
6 Start to form the potato patties. Grab some of the potato dough and roll into a
ball. Use your thumbs to create a hole in the center of the ball and slowly
widen this hole until you have a little potato "cup". Fill this cup with
shredded cheese then pinch the tops of the cup together to form a cheese filled
ball. Slowly flatten this ball between the palms of your hands to form a thick
potato pattie. Repeat until you are out of potato dough.
7 Dust these patties with gluten free flour to help them maintain their shape
(optional)
8 Put the patties in the refrigerator to cool for 20-30 minutes
9 Heat the remainder of the vegetable oil over medium heat in a large pan. Cook
the patties for about 3-4 minutes on each side, or until they start to brown