Andean Ecuadorian potato patties stuffed with cheese, griddled in achiote-colored oil until crisp, and traditionally served with fried egg, avocado, chorizo and peanut sauce.
Cook the onion
Cook the chopped onion in one tablespoon of the oil with the achiote powder until soft and deep orange.
5 minMix the potato dough
Mix the mashed potato with half the cooked onion and salt until smooth.
Shape and stuff the patties
Take a portion of potato dough, flatten it in your palm, add a spoonful of grated queso fresco in the center, then close the dough around it and flatten into a patty.
Heat the griddle
Heat the remaining oil, mixed with the rest of the achiote onion, in a skillet over medium heat.
2 minGriddle the llapingachos
Cook the patties for about five minutes per side, until a deep golden crust forms and the cheese inside has melted.
10 minServe with the classic sides
Serve the llapingachos hot, topped with a fried egg and sliced avocado.
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