These Colombian Potato Cakes (Lapingachos) are a wonderful side dish or appetizer. They are easy to make and full of flavour.
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.
These delicious potato cakes are typically served with ají de maní (Colombian peanut sauce) as a side dish with fried food and a light salad on the side.
What You’ll Need to Make this Dish
Potatoes, hogao (Colombian creole sauce), achiote, cumin, egg yolks, salt and pepper.
The exact ingredients amounts, directions and cooking tips are in the printable recipe card below.
How to Make this Dish
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 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.
Potato Cakes Recipe
Ingredients
- 6 russet potatoes peeled and cut into chunks
- 1 cup of home
- 1 teaspoon of ground achiote saffron or color
- 1 teaspoon ground cumin
- 2 egg yolks slightly beaten
- Salt and pepper to taste
- Ají de mani for serving
instructions
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Cook the potatoes in salted water over medium high heat until fork tender. Drain and mash them.
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Add the hogao, achiote, cumin, egg yolks, salt and pepper. Mix well.
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Cover the potato mixture and let it sit at room temperature for about one hour.
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Make small thick patties and place on a baking sheet lined with parchment paper. Place them in the fridge for 30 minutes to rest.
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Heat a nonstick fry pan or griddle over medium-high heat and brush lightly with oil.
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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.
notes
*Be sure to let the mashed potatoes sit for a while before making the cakes.
* These potato cakes can be kept in the fridge for up to 3 days.
Nutrition
calories: 290kcalCarbohydrates: 60gProtein: 9gfat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 97mgsodium: 23mgpotassium: 1439mgFiber: 5gSugar: 3gVitamin A: 450UIVitamin C: 23mgcalcium: 62mgIron: 3mg
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 Recipes to Try:
potato salad
Colombian Salted Potato
Roasted Potatoes with Avocado Sauce
Steamed Potatoes with Parsley
