Llapingachos - Ecuadorian Cheesy Potato Pancakes Recipe

Steam the potatoes in the Instant Pot until cooked.

Peel and mash the potatoes until smooth.

Sauté shallots in olive oil until fragrant and slightly soft.

Add sautéed shallots, salt, pepper, and flour to the mashed potatoes and mix well.

Let the mixture cool enough to handle, then scoop and form into balls, flattening them slightly.

Place a piece of queso fresco cheese in the center of each potato ball and cover it with the potato mixture, flattening it again.

Sprinkle flour on hands and the surface to prevent sticking.

Heat olive oil in a pan and sauté the patties until golden brown, covering the pan to steam the flour inside the patties for better binding.

Flip the patties carefully using a thin spatula or spoon.

Equipment Needed

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