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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
44g
Calories
490
Fat
31g
Ingredients
Chihuahua Cheese, Cherry Tomato, Canola and Olive Oil Blend, Plum Tomato, Broccoli , Onion Powder, Serrano Peppers, Black Pepper, Cilantro, Potato, Onion, Feta Cheese, White Pepper, Kosher Salt, Sazon, Granulated Garlic, Lime Juice, Tomatillo, Green Onion, Red Cabbage, Avocado
Reviews
3.6
Based on 252 reviews
This is one of my favorites, but this time I got red onion salad instead of coleslaw salad. NOT an improvement. Was this an accident, or did the recipe change intentionally? Because this isn't good
Tiffany Rapplean · 04/28/25
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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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