Minced Pork and Cheese Llapingachos
An Ecuadorian comfort food classic, llapingachos are cheesy potato patties, traditionally pan-fried until golden. In this modern twist, we elevate the dish with a savory minced pork filling and melt-in-your-mouth cheese—bringing together creamy, crispy, savory delight in every bite. Perfect as an entrée or hearty appetizer, this dish bridges rustic tradition with gourmet flair.
Equipment
Large mixing bowl
Medium skillet or sauté pan
Cast iron or non-stick frying pan
Potato masher or ricer
Wooden spoon or spatula
Knife and cutting board
Ingredients
Potato Base
- 2.5 pounds Yukon Gold potatoes - peeled and cut into chunks
- 0.5 cup grated queso fresco - or substitute mild mozzarella or Monterey Jack
0.5 teaspoon salt- 0.25 teaspoon black pepper - freshly ground, to taste
Minced Pork Filling
1 tablespoon olive oil
0.5 cup white onion - finely diced
2 cloves garlic - minced
0.75 pound ground pork - preferably 80/20 lean-to-fat ratio- 1 teaspoon ground achiote (annatto)
- 0.5 teaspoon ground cumin
- 1 tablespoon chopped cilantro - fresh
For Cooking
2 tablespoons vegetable oil - for pan-frying
Instructions
- 1. Boil the potatoes: In a large pot, cover the peeled potatoes with cold water, add a pinch of salt, and bring to a boil. Simmer until fork-tender, about 15-20 minutes.
- 2. Mash potatoes: Drain and let the potatoes sit for 5 minutes to evaporate excess moisture. Mash with a potato masher or ricer until smooth, then mix in the grated queso fresco, salt, and black pepper. Let mixture cool slightly.
- 3. Prepare the pork filling: Heat a skillet over medium heat (350°F / 175°C). Add olive oil, sauté onion until translucent (3–4 minutes), then add garlic. Stir in ground pork, achiote, cumin, and cook until browned (7–8 minutes), breaking up the pork as it cooks. Finish with cilantro. Set aside to cool slightly.
- 4. Form the patties: Take about 1/3 cup of mashed potato mixture. Flatten in your palm, spoon 1–2 tablespoons of pork filling into the center, and gently seal the edges to form a disk. Flatten slightly. Repeat for all patties.
- 5. Fry the llapingachos: In a non-stick or cast-iron pan, heat vegetable oil over medium heat. Fry patties in batches until golden and crispy on both sides, approximately 3–4 minutes per side.
Notes
- You may substitute ground chicken or tempeh for a lighter or vegetarian option. For dairy-free preparation, omit cheese or use a plant-based alternative.
- To avoid breaking, refrigerate shaped patties before frying for 20 minutes.
- Cool and freeze patties before pan-frying for future use.
Nutrition
Calories: 393kcalCarbohydrates: 35gProtein: 15gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 48mgSodium: 314mgPotassium: 999mgFiber: 4gSugar: 2gVitamin A: 97IUVitamin C: 39mgCalcium: 95mgIron: 2mg
How did this recipe turn out for you?We're eager to hear your thoughts!
