Llapingachos Recipe | Ecuadorian Potato Pancakes

Llapingachos are delicious Potato Pancakes from Ecuador that are usually served for breakfast or snack. They are great to serve with some peanut sauce.

Potato and cheese happen to be my son’s favorite food groups. He will try any dish with either of these ingredients and 9 out of 10 times he will LOVE that dish.

Today’s dish combines both his favorites in a delicious Latin style potato pancakes called Llapingachos. It is pronounced as yah-peen-GAH-chos. These little tasty mashed potato cake recipe is a popular dish from Ecuador. They are generally enjoyed for breakfast or s a hearty snack.

Potato Pancakes around the world

There seems to be a potato pancake recipe is almost every cuisine. I have tried the Swedish potato pancake called Raggmunk and the Jewish version Latkes.

Even though all of these pancakes are made with potato, they are very very different from each other. It is so interesting to see how slight changes in the recipes produce widely different dishes, even though the base ingredient is the same.

Llapingachos are one of the best known and most beloved dishes in Ecuador. They are traditionally served as is or with a traditional peanut sauce called salsa de mani (recipe included).

Ingredients

This is a simple recipe with just a handful of ingredients with potato being the star of the dish. Typically eggs are used to help bind these patties. But this eggless version uses flour to do the job, it adds gluten to bind the potatoes together. Here are the ingredients needed:

For the Pancakes:

• potatoes – russet are the best to use in this recipe. Red potatoes will work as well.
• scallions, garlic – for flavor
• all-purpose flour – for binding
• cheese – potato and cheese is the best combination, right??
• salt and pepper

For the Peanut Sauce (salsa de mani):

• Peanut butter – creamy variety is the best
• garlic, onion, tomato
• veggie broth or water
• unsweetened almond or oat milk

Instructions

• Make Peanut Sauce:
  • In a small, heat oil; add the onion and fry till very soft.
  • Stir in the tomato, cumin and cook till the tomato is mushy.
  • In a measuring cup, stir together warm broth and peanut butter until the mixture is smooth. Pour this into the pan.
  • Stir and add the almond milk, lower the heat to low and cook stirring constantly. Remove from heat and serve warm with the potato pancakes.
• Make Potato Pancakes:
  • First thing to do is boil the potatoes until nice and soft.
  • Place diced potatoes in a large pot with lots of water. Cover and bring to a boil over high heat. Lower the heat to simmer and cook for 20-25 minutes or until the potatoes are tender.
  • Drain and mash the potatoes.
  • Add the garlic, green onions and mix well to combine.
  • Next stir in the flour, grated cheese, baking soda, salt and pepper. Mix well to combine everything. If the mixture seems too sticky add a tablespoon of flour.
  • Cook the patties in hot oil medium heat until golden brown on one side.
  • Carefully flip and cook the other side for until golden. Remove the pancakes onto paper towel lined plate. Cool for 1~2 minutes. Serve hot with peanut sauce and chopped tomato & red onions.

Serving Suggestions:

Recipe is from Viva Vegan cookbook. Llapingachos can be served alone with some raw tomato-onion salad on top but they are great to serve with some Latin style peanut sauce (salsa de mani).

These potato pancakes are hearty on their own but can be made into a full meal by serving with multiple sauces, a cabbage salad and Latin style baked tofu.

Llapingachos | Ecuadorian Potato Pancakes with Peanut Sauce

Llapingachos are delicious Potato Pancakes from Ecuador that are usually served for breakfast or snack. They are great to serve with some peanut sauce.

Author: Pavani

Print Pin Rate

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Course: Breakfast, Snack

Cuisine: latin american

Servings: 4 Servings

Ingredients

1x2x3x

For the Peanut Sauce (Salsa de Mani):

• 2 tsp Oil
• 1 Small Onion, finely chopped
• 1 Large Tomato, finely chopped
• 1/4 tsp Ground Cumin
• 1/2 cup Warm Veggie broth or water
• 1/3 cup Smooth Peanut Butter
• 1/4 cup Almond Milk (or other non-dairy Milk)
• To taste Salt & Pepper

For the Potato Pancakes (Llapingachos):

• 2 Large Potatoes, boiled and mashed
• 3~4 Scallions, finely chopped
• 1 Garlic clove, finely minced
• 3~4 tbsp All purpose flour
• Pinch of Baking soda
• 1/4 cup Grated Cheddar or Monterey Jack cheese
• To taste tsp Salt & Pepper
• ¼ cup Oil

Instructions

Make the Peanut Sauce:

• Heat 2tsp oil in a saucepan; add the onion and fry till very soft, about 4~5 minutes.
• Stir in the tomato, cumin andcook till the tomato is mushy, about 2 minutes.
• In a measuring cup, stir together warm broth and peanut butter until the mixture is smooth. Pour this into the pan.
• Stir and add the almond milk, lower the heat to low and cook for 2~3 minutes, stirring constantly. Remove from heat and serve warm with the potato pancakes.

Make the Potato Pancakes:

• In a mixing bowl, combine the warm mashed potato, green onions, garlic and mix well. Let the mixture cool a little.
• Add the flour, grated cheese, baking soda, salt and pepper. Mix well to combine everything. If the mixture seems too sticky add a tablespoon of flour.
• Heat 3~4tbsp oil in a heavy cast-iron pan or a nonstick pan on medium heat. Gently slide in 2~3 pancakes into the hot oil and cook for 2~3 minutes or until golden brown on one side.
• Carefully flip and cook the other side for 2~3 minutes until golden. Remove the pancakes onto paper towel lined plate. Cool for 1~2 minutes. Serve hot with peanut sauce and chopped tomato & red onions.

Notes

To boil potaotes:

• Place diced potatoes in a large pot with lots of water. Cover and bring to a boil over high heat. Lower the heat to simmer and cook for 20-25 minutes or until the potatoes are tender.
• Drain and mash the potatoes.

Tips & Tricks:

• These patties are slightly delicate and require a gentle hand while cooking them. Make patties that are small and just under 3″ will make them more manageable. Use a thin, wide spatula while flipping them.