Llapingachos: Ecuadorian Potato Patties

I woke up this morning feeling homesick. I missed the mountains, the fresh air and the flavors of home.

I decided to make one of my favorite dishes… delicious llapingachos (pronounced ya-ping-gachos) which are typical Ecuadorian potato patties. These are usually served with Aji, which is a mouth-wateringly good hot chili sauce.

I relish being able to whip up some of the food that remind me of my childhood in Ecuador. These dishes remind me of  my mother’s kitchen – the smells and sounds of home. Flavor and aroma can be some of the strongest memory triggers and cooking can transport you right back to another time and place so you can once again experience those simple delights.

2 lb potatoes (peeled and diced into thick cubes), 1 tbsp salt, 1 tbsp achiote (also known as annatto powder and can be procured online), 1/4 cup onion (very finely chopped), 1 cup fresh cheese (grated or chopped into very small cubes), olive oil (for light frying)

1. Boil the potatoes in salted water until just before they are completely cooked, around 20-25 minutes. The outsides should begin to crumble. Drain and mash with a sprinkling of salt and the achiote until smooth. Set aside and allow to cool slightly before handling.
2. Meanwhile, mix the finely chopped onion and cheese together in a small bowl.
3. Grab a handful of potato mash and form into a ball in your hand. Throw the ball back and forth between your hands to make sure it is compact – the way you would when making a hamburger patty.
4. With your finger make a small well in the center of the potato ball and spoon a small tsp of the onion and cheese into the well.
5. Very carefully seal the potato up and form into a compact patty by flattening gently between your hands.
   
6. When you’re ready, heat the olive oil in a pan and fry each side of the patty until golden and crispy.
7. Serve with Aji and a fresh cucumber and tomato salad!

 

*If you can’t get your hands on any achiote, it’s not the end of the world. Achiote is often used as a colorant and will turn food beautiful brilliant shades of yellow, orange or red (depending on the recipe). It has a very subtle nutty, earthy flavor. In the past I’ve used Paprika as a substitute for achiote, although this does give a little extra spice and an ever so slightly different flavor profile.