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Lapingachos (Colombian-Style Potato Cakes)

Lapingachos (Colombian-Style Potato Cakes)

Erica Dinho
5 from 15 votes
Course Side Dish
Cuisine Colombian
Servings 4 servings


  • 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
  • Aj√≠ de mani for serving


  • 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.
  • 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.
  • 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.
Keyword Traditional Colombian
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