Ecuadorian Llapingachos are much more than just comfort food—they are a beloved symbol of Ecuador’s national identity, especially tied to the country’s highland (Andean) regions. The term “llapingacho” originates from the Kichwa word “llapin” (flat), respectfully referring to the shape of these potato patties. Traditionally served with grilled chorizo, fried eggs, avocado, and a spicy ají (chili) sauce, llapingachos remain a staple in markets and households across the country. At festivals, family gatherings, and roadside kitchens, these golden crisp fritters evoke warmth, nourishment, and cultural legacy.
Llapingachos were born from humble, indigenous roots, where potatoes were a central element of Andean agriculture and daily sustenance. Potatoes have been cultivated in the Andean highlands for thousands of years, and over time, Ecuadorians found creative ways to celebrate the tuber at its best. Mashed, seasoned, and then stuffed with cheese—usually a locally made, salty queso fresco—llapingachos often sizzle away on “comales” (griddles) that give them their distinctive seared crust and tender interior.
The recipe you find here for Ecuadorian Llapingachos Salad offers a contemporary, lighter interpretation of this dish without losing its cultural heart. It takes the rich, cheesy llapingacho and recontextualizes it within a fresh, vibrant salad full of contrasting textures and flavors. By combining the warm patties with crisp romaine lettuce, creamy avocado, juicy tomatoes, and tangy pickled red onions, the dish bridges tradition with modern culinary aesthetics and nutritional consciousness. This transformation allows it to shine not only as a street-food favorite or side dish, but as a full, balanced entrée suitable for diverse diets and occasions.
One of the most exciting elements in this reinvented plate is the peanut sauce, or “salsa de maní.” Peanuts, like potatoes, have a deep presence in Ecuadorian cuisine, especially in the Sierra and coastal regions. Ground peanuts are often used to thicken soups or top savory dishes, lending a creamy and slightly sweet dimension. In this dish, the sauce combines with milk, cumin, garlic, and onion to form a silky, savory dressing that harmonizes perfectly with both the earthy potato cakes and the fresh salad components.
Culinarily, this salad is a celebration of Ecuador’s vast biodiversity and regional produce—from the Andes’ starchy potatoes to the tropical zones’ avocados. It respects the core of Ecuadorian traditional cookery while appealing to a contemporary table seeking contrast, color, and healthful flair. Whether served for lunch or a light dinner, this salad offers a unique sensory experience: warm and cool, soft and crispy, tangy and creamy.
Above all, the Ecuadorian Llapingachos Salad honors cultural memory while adapting to present tastes. It’s a journey of heritage, innovation, and vibrant ingredients—one forkful at a time.
Ecuadorian Llapingachos Salad
Equipment
- Mixing bowls
- Large nonstick skillet or griddle
- Potato Masher or Ricer
- Cutting board and knife
- Medium saucepan
- Whisk
- Spatula
Ingredients
For the Llapingachos (Potato Patties):
- 2 lb Yukon gold potatoes peeled and cut into chunks
- 1 tbsp vegetable oil for sautéing
- 1 cup white onion finely chopped
- 1 tsp annatto (achiote) powder or paprika as a substitute
- 1 cup queso fresco crumbled or grated mozzarella as a substitute
For the Salad:
- 4 cups romaine lettuce washed and bite-size torn
- 1 cup pickled red onions for acidity and brightness
- 1 cup tomatoes diced
- 2 pieces ripe avocado sliced
For the Peanut Sauce:
- 1 tbsp vegetable oil
- ¼ cup white onion finely chopped
- 2 cloves garlic minced
- ½ cup smooth peanut butter unsweetened
- ¾ cup milk or water for dairy-free
- ½ tsp ground cumin
- 1 pinch salt to taste
Instructions
- Cook the Potatoes: Boil the peeled potato chunks in salted water until fork-tender (about 15–20 minutes). Drain and mash until smooth using a ricer or masher.
- Prepare Onion Base: In a skillet over medium heat, sauté the chopped onion with 1 tbsp oil and the annatto powder until translucent and fragrant, about 4–5 minutes. Add to mashed potatoes and season with salt.
- Form Patties: While still warm, mix the potato mash and onion. Divide into 8 equal portions and shape each into a ball. Flatten into patties and stuff with a teaspoon of queso fresco. Seal and reshape.
- Pan-fry Patties: Heat a nonstick skillet or griddle over medium heat. Lightly oil and cook patties for 3–4 minutes per side until golden and crispy. Don’t overcrowd the pan.
- Prepare Peanut Sauce: In a saucepan, heat 1 tbsp oil and sauté onion and garlic until soft (2–3 minutes). Stir in the peanut butter, milk (or water), cumin and salt. Simmer on low, whisking until smooth (about 5 minutes). Adjust consistency with more milk if needed.
- Assemble Salad: Arrange romaine lettuce on plates. Top with diced tomatoes, avocado slices, and pickled red onions. Place 2 warm llapingachos on each plate.
- Finish and Serve: Drizzle peanut sauce generously over the salad and patties just before serving for best texture contrast.
Notes
Chef’s Tips:
- Use cold hands and slightly cool mashed potato to form the perfect patties.
- Substitute queso fresco with shredded Monterey Jack for a melty touch.
- Chill patties for 10 minutes before frying for better structure.
Serving Suggestions:
- Plate salad components with colorful contrast—vibrant greens, ruby onions, golden patties, and a swirl of creamy peanut sauce. Serve with a lightly chilled passionfruit juice or hibiscus tea.
Culinary Context:
- Llapingachos come from Ecuador’s Andean region, historically served with chorizo, eggs, and ají. This modern presentation honors the dish while lightening it into a balanced salad entrée.
Advanced Prep:
- Patties can be refrigerated uncooked for up to 2 days.
- Peanut sauce can be made a day ahead and gently reheated with extra liquid if needed.