These Colombian Potato Cakes (Lapingachos) are a wonderful side dish or appetizer. They are easy to make and full of flavor.
What are Lapingachos?
Lapingachos are a traditional Colombian dish from the El Nariño region of Colombia. They are basically mashed potato cakes cooked until crispy and golden brown. To make this recipe you will need potatoes, hogao (Colombian creole sauce), achiote, cumin, egg yolks, salt and pepper.
Potato Cakes Recipe
- 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
- Cook the potatoes in salted water over medium high heat until fork tender. Drain and mash them.
- Add the hogao, achiote, cumin, egg yolks, salt and pepper. Mix well.
- Cover 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 to rest.
- Heat a nonstick fry pan or griddle over medium-high heat and brush lightly with oil.
- Cook the potato cakes for about 2 minutes, carefully flip them and cook on the other side until golden, about 1 minute more. Serve warm.
This potato cakes recipe is very easy to put together and you can even use leftover mashed potatoes to make it easier. Perfect for a dinner party or a weeknight meal. You can serve them with steak, chicken, fish, or any other meat. You could even serve them with roasted vegetables or a green salad for a vegetarian meal.
More potato recipe to try!