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Cheese-Stuffed Potato Patties
For her take on traditional Ecuadorian llapingachos, Chef Adriana makes fluffy, perfectly seasoned mashed potatoes, forms them into patties stuffed with Chihuahua cheese, then crisps them in oil until they’re golden brown on the outside and irresistibly creamy inside. “It’s a simple dish inspired by one I grew up eating at home,” she says. Top each patty with cabbage salad for extra crunch and then drizzle with salsa verde. On the side: Simple steamed broccoli. It's a healthy, satisfying meal that hits all the right flavor and texture notes—crisp, creamy, citrusy and spicy.
Nutritional facts
Protein
13g
Carbs
43g
Calories
510
Fat
34g
Ingredients
Avocado, Red Cabbage, Green Onion, Tomatillo, Lime Juice, Granulated Garlic, Sazon, Kosher Salt, White Pepper, Feta Cheese, Onion, Potato, Cilantro, Black Pepper, Serrano Peppers, Onion Powder, Broccoli , Plum Tomato, Canola and Olive Oil Blend, Cherry Tomato, Chihuahua Cheese
Reviews
3.7
Based on 99 reviews
Potato’s a bit dry
Melanie Harvey · 12/23/24
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About Adriana Herrera
Chef Adriana Herrera's first culinary experience was butchering live catfish in her father’s pescadería at the age of 14. It wasn’t love at first butchering, but it did spark an awakening of self and a passion for food. Classically trained in French cuisine, Chef Adriana began her career at the Four Seasons in Chicago and later worked under Eric Ripert in Miami. Her main culinary inspirations come from three epic places: Chicago, Miami, and the sea. Chef Adriana focuses on global vegetarian dishes, seafood, classic cuisine, and New American fare. She believes that everything is better when it’s whisked together. Let’s eat!
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