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  • Ecuadorian Cheesy Potato Patties (Llapingachos)

Ecuadorian Cheesy Potato Patties (Llapingachos)

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Total Time

6 servings, 1 patty each

Some call them llapingachos. Others call them Ecuadorian cheesy potato patties. Your family will call them delicious—and you an angel for making them.

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What You Need

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Make It

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  • Bring 2 quarts water to boil in large saucepan. Add potatoes and salt. Cook 20 minutes or until potatoes are tender; drain. Place in large bowl; mash until smooth.
  • Heat 2 Tbsp. of the oil in medium skillet on medium heat. Add onions and 1 tsp. of the paprika; cook and stir until onions are tender. Stir into the mashed potatoes; cool. Stir in cheese. Shape evenly into 6 (1-inch-thick) patties.
  • Mix remaining 2 Tbsp. oil and 1 tsp. paprika until well blended. Heat large nonstick skillet, griddle or cast iron skillet on medium heat. Brush a little of the oil mixture onto bottom of pan. Add patties; cook 3 minutes or until bottom is crisp and golden brown. Brush tops of patties with remaining oil mixture; turn over. Cook an additional 3 minutes or until crisp and golden brown on both sides. Serve each patty topped with 2 Tbsp. of the Peanut Sauce.


Savor every bite of this indulgent potato patty.


To serve the traditional way, place each patty on a piece of lettuce large enough to hold the patty. Top with Peanut Sauce as directed.


  • 6 servings, 1 patty each

Nutritional Information

Serving Size 6 servings, 1 patty each
Calories 240
Total fat 21g
Saturated fat 4.5g
Cholesterol 15mg
Sodium 480mg
Carbohydrate 6g
Dietary fiber 1g
Sugars 2g
Protein 9g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 15 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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