Lapingachos (Colombian-Style Potato Cakes)

by Erica Dinho on September 4, 2012

Lapingachos (Colombian-Style Potato Cakes)

Lapingachos are a traditional Colombian dish from the Nariño department of Colombia. They are basically potato patties cooked until crispy and golden brown.

These delicious potato cakes are typically topped with ají de maní (Colombian peanut sauce) and served as a side dish with fried food (fritos) and a light tomato and lettuce salad on the side.

Buen provecho!

Lapingachos (Colombian-Style Potato Cakes)



(About one dozen of Lapingachos)

  • 6 Russet potatoes, peeled and cut into chunks
  • 1 cup of hogao
  • 1 teaspoon of ground achiote, saffron or color
  • 1 teaspoon ground cumin
  • 2 egg yolks, lightly beaten
  • Salt and pepper to taste

Ají de mani for serving

Lapingachos (Colombian-Style Potato Cakes)


  1. Cook the potatoes in salted water until fork tender. Drain and mash them.
  2. Add the hogao, achiote, cumin, egg yolks, salt and pepper. Mix well.
  3. over the potato mixture and let it sit at room temperature for about one hour.
  4. Make small thick patties and place on a baking sheet lined with parchment paper. Place them in the fridge for 30 minutes.
  5. Heat a nonstick fry pan or griddle over medium-high heat and brush lightly with oil.
  6. Cook the patties for 2 minutes, carefully flip them and cook on the other side until golden, about 1 minute more.
  7. Lapingachos (Colombian-Style Potato Cakes)

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{ 11 comments… read them below or add one }

1 Jenn and Seth September 4, 2012 at 10:09 AM

those are gorgeous! i’d love to eat these for dinner – they look so delicious!


2 Belinda @zomppa September 4, 2012 at 11:49 PM

The pancakes look awesome, though admittedly, I’m enamoured by the sauce!


3 Norma-Platanos, Mangoes and Me! September 5, 2012 at 9:27 AM

This will definitely be part of my reserved recipes….


4 Lyndsey@TheTinySkillet September 5, 2012 at 1:40 PM

I just love your snack foods…looks so delicious!


5 Chris September 8, 2012 at 3:07 PM

I thought these were sweet potatoes due to the color but then I saw you used russet and achiote to get that golden color. Nice work, Erica!


6 Silvia September 9, 2012 at 11:51 PM

I swear: the best sweepstakes prize would be to dine at your house for a week. The food you make is amazing. I hope you publish a book some day because you deserve tons of attention! I can only come to this blog right after I’ve eaten-otherwise a visit here constitutes masochism!


7 Erica September 10, 2012 at 7:50 AM

Thank you,Silvia! I appreciate your wonderful comment :)


8 April September 12, 2012 at 3:59 PM

These potato cakes are absolutely fantastic. I served mine with grilled salmon and we loved them. I made another batch and placed them in the fridge for this weekend.


9 Erica September 13, 2012 at 10:26 AM

Thank you!


10 felix November 16, 2012 at 7:01 PM

this failed for me


11 Erica November 17, 2012 at 7:57 AM

Why, Felix?


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