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!
Ingredients
(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
Directions
- Cook the potatoes in salted water until fork tender. Drain and mash them.
- Add the hogao, achiote, cumin, egg yolks, salt and pepper. Mix well.
- over the potato mixture and let it sit at room temperature for about one hour.
- Make small thick patties and place on a baking sheet lined with parchment paper. Place them in the fridge for 30 minutes.
- Heat a nonstick fry pan or griddle over medium-high heat and brush lightly with oil.
- Cook the patties for 2 minutes, carefully flip them and cook on the other side until golden, about 1 minute more.
Jenn and Seth says
those are gorgeous! i’d love to eat these for dinner – they look so delicious!
Aida rankin says
It’s look yummy I must try it.
Belinda @zomppa says
The pancakes look awesome, though admittedly, I’m enamoured by the sauce!
Norma-Platanos, Mangoes and Me! says
This will definitely be part of my reserved recipes….
Lyndsey@TheTinySkillet says
I just love your snack foods…looks so delicious!
Chris says
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!
Silvia says
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!
Erica says
Thank you,Silvia! I appreciate your wonderful comment 🙂
April says
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.
Erica says
Thank you!
felix says
this failed for me
Erica says
Why, Felix?
Alan Bowman says
We used to have fried mashed potato as an accompaniment to cold-cuts. Sometimes we would add left over boiled cabbage – “bubble and squeak”. The mashed potato can also have grated cheese added and shaped into a patty with a cup-shape on one side into which you crack an egg then put into a hot oven until the egg has set. “eggs in a nest.”
Maria says
A W E S O M E ! Easy, quick and super yummy. Thanks for sharing.