Llapingachos Quiteños (Crispy Cheese-Stuffed Potato Cakes with Peanut Sauce & Egg) – Authentic Ecuador Recipe
Andean Quito favorite: crisp golden achiote potato cakes drizzled with savory peanut salsa de maní.
- Country of Origin
- 🇪🇨 Ecuador (South America, Americas)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Golden pan-seared potato cakes stuffed with queso fresco, Creamy roasted peanut sauce, Fried egg and avocado, Achiote (annatto), White onion
Ingredients for Llapingachos Quiteños (Crispy Cheese-Stuffed Potato Cakes with Peanut Sauce & Egg) (4 Servings)
- 1.25 lbs (or 2.5 cups) golden pan-seared potato cakes stuffed with queso fresco, prepped into bite-sized pieces
- 1.5 cups creamy roasted peanut sauce, washed and trimmed
- 1 cup fried egg and avocado
- 1 medium onion and 3 cloves garlic, finely minced with achiote (annatto)
- 1.5 tbsp traditional Ecuador seasoning (white onion, cumin, cilantro)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and achiote (annatto) for 2–3 minutes until softened and fragrant.
- Add golden pan-seared potato cakes stuffed with queso fresco and creamy roasted peanut sauce along with white onion, cumin, cilantro, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with fried egg and avocado and serve straight from the skillet.