Ecuadorean Potato Cakes With Peanut Sauce (Llapingachos)

The scent always transports me back to a small, bustling market in Quito. The air, crisp with the altitude, buzzed with vendors calling out their wares. But amidst the vibrant textiles and exotic fruits, one aroma stood out: the savory, nutty perfume of sizzling potato cakes. I remember watching a woman expertly shape the mashed potatoes, her hands moving with practiced ease before they hit the hot griddle, promising golden-brown deliciousness. That day, Llapingachos weren’t just food, they were a warm embrace, a taste of Ecuadorean heart and soul.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes
• Servings: 4
• Yield: 8 potato cakes
• Dietary Type: Vegetarian

Ingredients

• 1 1/2 lbs Yukon Gold potatoes (yellow fleshed)
• 2 Garlic cloves, finely chopped
• 1/3 cup Scallion, plus extra 1/2 cup finely chopped
• 6 tablespoons Annatto oil, divided
• 1/2 teaspoon Ground cumin
• 1 Medium tomato, chopped
• 3/4 cup Milk
• 1/2 cup Crunchy peanut butter
• 2 cups Muenster cheese, coarsely grated
• Salt, to taste
• Pepper, to taste

Equipment Needed

• Large pot
• Small saucepan
• Potato masher
• Non-stick frying pan

Instructions

1. Begin by preparing the potatoes. Peel the Yukon Gold potatoes and cut them into 1-inch pieces. Place the potato pieces in a large pot.
2. Cover the potatoes with cold water, add salt to taste, and bring to a simmer over medium-high heat. Simmer until the potatoes are very tender, about 15-20 minutes.
3. While the potatoes are boiling, prepare the peanut sauce. In a small saucepan, cook the finely chopped garlic and 1/3 cup of scallions in 2 tablespoons of annatto oil over medium heat. Stir frequently until the garlic and scallions are softened, about 2 minutes.
4. Stir in the ground cumin and 1/4 teaspoon of pepper. Cook for 1 minute, stirring constantly to release the aromas of the spices.
5. Add the chopped tomato to the saucepan and cook, stirring occasionally, for 2 minutes.
6. Pour in the milk and bring the mixture to a bare simmer. Then, remove the saucepan from the heat and stir in the crunchy peanut butter until it is completely combined and the sauce is smooth.
7. Cover the peanut sauce to keep it warm and set aside off the heat.
8. Once the potatoes are tender, drain them thoroughly. Using a potato masher, mash the potatoes until they are smooth with no lumps.
9. In the same saucepan, cook the remaining 1/2 cup of finely chopped scallions with 1/4 teaspoon of salt and 1/4 teaspoon of pepper in 2 tablespoons of annatto oil until the scallions are softened, about 2 minutes.
10. Stir the cooked scallions into the mashed potatoes, along with the coarsely grated Muenster cheese.
11. Mix everything together well until the cheese is evenly distributed throughout the mashed potatoes.
12. Divide the potato mixture into 8 equal portions. With your hands, form each portion into a ball, then flatten it into a 3-inch patty.
13. Heat 1 tablespoon of annatto oil in a non-stick frying pan over medium-high heat.
14. Fry the potato cakes in the hot oil in two batches, being careful not to overcrowd the pan. Turn them over once they are golden brown and crusty on one side, about 6 minutes per side.
15. While the Llapingachos are frying, gently reheat the peanut sauce. If the sauce has thickened too much, thin it with a little water to achieve a creamy consistency.
16. Serve the hot potato cakes immediately with the warmed peanut sauce.

Expert Tips & Tricks

• For extra crispy Llapingachos: Make sure your pan is hot before adding the potato cakes, and don’t overcrowd the pan. Giving them space ensures they brown nicely.
• Make-ahead tip: The mashed potato mixture can be made a day ahead. Store it in the refrigerator, and then form the patties and fry them just before serving.
• Spice it up: Add a pinch of cayenne pepper to the peanut sauce for a little extra heat.
• Cheese variations: If you can’t find Muenster cheese, Monterey Jack or a mild cheddar also work well.
• Annatto Oil Alternative: If you don’t have annatto oil, you can infuse regular oil with annatto seeds (available online or in Latin American markets) by gently heating them in the oil for a few minutes. Alternatively, use a good quality olive oil and a pinch of paprika for color.

Serving & Storage Suggestions

Llapingachos are best served hot, straight from the pan, with a generous drizzle of the peanut sauce. They can be served as a main course, a side dish, or even as an appetizer. Garnish with a sprinkle of fresh scallions for a pop of color.

Leftover Llapingachos can be stored in the refrigerator for up to 3 days. Reheat them in a frying pan with a little oil until heated through and crispy again. The peanut sauce can also be stored in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave, adding a little water if necessary to restore its creamy consistency. While freezing is not recommended as it can affect the texture of the potatoes, they can be stored in the freezer for up to a month. Thaw completely before reheating in a pan.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	586.7 kcal	N/A
Calories from Fat	315 g	54%
Total Fat	35.1 g	53%
Saturated Fat	14.5 g	72%
Cholesterol	60.6 mg	20%
Sodium	544.4 mg	22%
Total Carbohydrate	46.4 g	15%
Dietary Fiber	6.3 g	25%
Sugars	5.8 g	23%
Protein	26.2 g	52%

Variations & Substitutions

• Vegan Llapingachos: Substitute the Muenster cheese with a plant-based cheese alternative. Use plant-based milk (almond, soy, or oat milk) in the peanut sauce.
• Gluten-Free: This recipe is naturally gluten-free!
• Peanut-Free: If you have a peanut allergy, try using sunflower seed butter or tahini in the sauce. The flavor will be different, but still delicious.
• Spicy Llapingachos: Add a finely chopped jalapeño pepper to the potato mixture for a kick of heat.

FAQs (Frequently Asked Questions)

Q: Can I use different potatoes?
A: While Yukon Gold potatoes are recommended for their creamy texture, Russet potatoes can be used as well. Just be sure to mash them thoroughly to avoid a grainy texture.

Q: Can I make the peanut sauce ahead of time?
A: Yes, the peanut sauce can be made a day or two in advance and stored in the refrigerator. Reheat it gently before serving.

Q: How do I keep the Llapingachos from falling apart while frying?
A: Make sure the potatoes are mashed well and that you form the patties firmly. Also, avoid overcrowding the pan, as this can lower the oil temperature and cause the cakes to fall apart.

Q: Can I bake the Llapingachos instead of frying them?
A: While frying gives them the best crispy texture, you can bake them at 375°F (190°C) for about 20-25 minutes, or until golden brown.

Q: What can I serve with Llapingachos?
A: Llapingachos are traditionally served with fried eggs, avocado slices, a simple salad, and sometimes chorizo.

Final Thoughts

Llapingachos with peanut sauce are more than just potato cakes; they’re a delightful culinary adventure that brings the vibrant flavors of Ecuador to your kitchen. The combination of creamy potatoes, melted cheese, and savory-sweet peanut sauce is simply irresistible. Don’t be afraid to experiment with variations and make it your own! I encourage you to try this recipe, share your creations with friends and family, and let the warm flavors transport you to the bustling markets of the Andes. Bon appétit, or as they say in Ecuador, ¡Buen provecho!