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Lapingachos (Colombian-Style Potato Cakes)

Potato Cakes Recipe

Erica Dinho
5 from 15 votes
Prep Time 10 mins
30 20 mins
Total Time 30 mins
Course Side Dish
Cuisine Colombian
Servings 4 servings
Calories 290 kcal


  • 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.


*You can use leftover mashed potatoes to make this recipe.
*Be sure to let the mashed potatoes sit for a while before making the  cakes.
* These potato cakes can be keep in the fridge for up to 3 days.


Calories: 290kcalCarbohydrates: 60gProtein: 9gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 97mgSodium: 23mgPotassium: 1439mgFiber: 5gSugar: 3gVitamin A: 450IUVitamin C: 23mgCalcium: 62mgIron: 3mg
Keyword Potato Cakes, Traditional Colombian
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