Llapingacho | Ecuadorian Potato Pancakes + Yellow Watermelon Mimosa | Guadua Cooks LIVE! | FoodTokTV
Recipe Information
Vegan Llapingachos
Cultural Context
Originating from the Andean region of Ecuador, Llapingachos are traditional potato cakes often enjoyed as a hearty meal. These cakes are typically served with a variety of toppings, showcasing the rich agricultural heritage of the region. In modern times, vegan versions have emerged, allowing more people to enjoy this beloved dish while adhering to plant-based diets.
vegan cheese
🥗Healthier: nutritional yeast
💰Cheaper: mashed avocado
Nutritional yeast adds a cheesy flavor with fewer calories.
corn flour
🥗Healthier: whole wheat flour
💰Cheaper: all-purpose flour
Whole wheat flour increases fiber content.
Boil 5 yukon potatoes in 2 liters of salted water until tender.
Peel the potatoes after boiling.
Mash the potatoes with a fork or smasher until smooth.
Add annatto for color and mix until combined.
Form the mixture into balls for the pancakes.
Chop green onions and set aside.
Grate queso fresco for topping.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Also Known As
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