Ecuadorian Llapingachos


Ecuadorian Llapingachos (Fried potato Pancakes)

Carla Vivar - Missionary Wife
Course Side Dish
Cuisine Ecuadorian


  • 2 lbs potatoes peeled
  • 1 tbsp salt
  • 1 green onion chopped finely
  • 2 tbsps parsley minced
  • 1 cup queso fresco cheese crumbled
  • oil for light frying
  • 1/2 head lettuce washed and drained


  • Quarter potatoes and boil in salted water until the outsides begin to crumble, about 25 minutes.  
  • Drain and mash until smooth.
  • Mix onion and parsley with crumbled cheese.
  • Grab a handful of mashed potato and form into a bowl in your palm.
  • Place a tablespoon of cheese mixture into a bowl. Seal the potato around the cheese forming a pancake about 1 inch thick and 3 inches wide. Repeat with remaining potatoes.
  • Fry each side until brown and crispy in a lightly oiled skillet.
  • Shred lettuce. Serve two llapaingachos on shredded lettuce with peanut sauce.


Typically accompanied by a fried egg and rice.