This Ecuadorian dish (llapingacho) is easy to make and is delicious! Choose a side dish, and be sure to make enough for everyone.

Difficulty: Intermediate Prep time 30 mins Cook time 30 mins Total time 1 hr
Servings: 2


Potato patties (llapingacho)

Peanut sauce


Potato patties (llapingacho)

  1. Cook potatoes

    Peal and cook the potatoes. Don't use too much water.

  2. Mash

    Drain and mash until you get a thick consistency.

  3. Form patties

    Add the annatto (achiote) and salt to taste. Form into small balls and fill with cheese, then press to form the patties. See here for more information about annatto (locally known as achiote).

  4. Cook

    Heat a pan (preferably non-stick) and add just a few drops of oil. Fry on medium heat and do not flip until golden brown. Fry the egg and sausage as preferred. 

    Usually served with a tomato and onion salad and rice.


Peanut sauce

  1. Prep

    If the peanut paste is thick, add a bit of water.

  2. Cook

    Finely chop the scallions and cilantro and add them to the peanut paste. Cook on low and add a bit of milk until you get the consistency you want.

  3. Season

    Season with salt and pepper to taste.

    This peanut sauce is optional, and you can also use it for other dishes.
Keywords: sausage, potato, egg, peanut

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