Llapingachos
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
Less suited for breakfast, as a snack.
Ecuadorian potato and cheese cakes without uncounted sauce.
4 servingsFinal yield 1,000 g
Ingredients
- 900 gPotatoes, flesh and skin, raw
- 180 gCheese, fresh, queso fresco
- 150 gOnions, raw
- 25 gOil, olive, salad or cooking
- 4 gSalt, table
- 700 gBeverages, water, tap, drinking not counted – removed
Method
- Cut potatoes and boil in 700 g water 18 minutes until tender; drain and mash them.
- Fry onion in oil 5 minutes and mix it with cheese and salt into potatoes.
- Shape eight cakes and fry them 4 minutes per side at 180 °C.
- Rest 4 minutes and serve two cakes per portion.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,512.2 kcal
- Protein
- 52.7 g
- Fat
- 68.8 g
- Total carbohydrate (by difference)
- 176.8 g
- Total dietary fibre (USDA)
- 21.5 g
- Saturated fatty acids
- 27 g
- Sodium
- 2,962.6 mg
- Salt (sodium × 2.5)
- 7.4 g
Per serving
- Protein13.2 g14%
- Fat17.2 g40%
- Total carbohydrate (by difference)44.2 g46%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 378.1 kcal
- Protein
- 13.2 g
- Fat
- 17.2 g
- Total carbohydrate (by difference)
- 44.2 g
- Total dietary fibre (USDA)
- 5.4 g
- Saturated fatty acids
- 6.8 g
- Sodium
- 740.7 mg
- Salt (sodium × 2.5)
- 1.9 g
Per 100 g of finished food
- Energy
- 151.2 kcal
- Protein
- 5.3 g
- Fat
- 6.9 g
- Total carbohydrate (by difference)
- 17.7 g
- Total dietary fibre (USDA)
- 2.1 g
- Saturated fatty acids
- 2.7 g
- Sodium
- 296.3 mg
- Salt (sodium × 2.5)
- 0.74 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Some ingredient quantities use documented estimates or household-measure assumptions.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Milk
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal