Llapingachos are traditional, 3-ingredient potato patties that can be enjoyed at any time of day. They are incredible served with a fresh tomato and avocado salad and are sure to leave you wanting to whip up another batch!
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Appetizer, Breakfast, Main Course, Side Dish
Cuisine Ecuadorian
Servings 5 servings
Calories 475 kcal


For the Patties

  • 2 tbsp Cooking Oil or annato oil, if you can find it
  • 2 lb Russet Potatoes peeled and quartered
  • 1 cup Monterey Jack Cheese or queso fresco, if you can find it
  • 7 Green Onions minced, white and light green parts only. save dark green parts for garnish
  • Kosher Salt to taste
  • Black Pepper fresh ground, to taste

For the Salad

  • 1 head Butter Lettuce washed and torn
  • 2 lb Heirloom Tomatoes halved and thinly sliced
  • 2 Avocados* thinly sliced
  • 1 Red Onion** halved and thinly sliced
  • 2 tbsp Lime Juice fresh
  • 1 tbsp Olive Oil
  • 1 Garlic Clove peeled, pressed, and finely minced


For the Patties

  • Place potatoes and 2 tsp of salt in a large pot filled with water and bring to a boil. Reduce to a simmer and cook for 20 minutes, or until tender. Drain, mash, and set aside to cool.
  • Add in cheese, green onions, salt, and pepper, and stir well to combine. Form into small patties about 3 inches in diameter and 1/2 inch thick. Set onto a baking sheet, cover, and refrigerate patties until firm.***
  • Heat a tbsp of cooking oil to a large cast-iron pan and swirl to coat. Cook patties in batches to avoid overcrowding and even cooking. Let the patties cook on one side for 5 minutes, then flip to cook the other side. Aim for a golden-brown, crispy coating.

For the Salad

  • In a small bowl, whisk together oil, lime juice, garlic, salt, and pepper. In a large bowl, place tomatoes, avocado, onion, and lettuce, and toss with dressing to combine.
  • Serve patties with the tomato salad and garnish with remaining green onions.


* Wait until the last minute to slice the avocados to avoid them turning brown. Alternatively, you can squeeze some fresh lime juice over them as you slice to prevent oxidization.
** Soak the red onion in cold water for 10 minutes and drain after slicing.
*** You can make the patties and refrigerate overnight if you so please.
Keyword Llapingachos, Potato Patties, Potato Patty


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