Ecuadorian Potato Cheese Cakes

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Crispy on the outside and tender within, these Ecuadorian potato cakes are stuffed with melty cheese and tinted a sunset orange with achiote. A beloved street food and home-cooked comfort across the Andean highlands, they are typically served with fried eggs, chorizo, peanut sauce, and pickled red onion salad.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 24 gFat
• 9 gSaturated Fat
• 52 gCarbs
• 5 gFiber
• 3 gSugar
• 14 gProtein
• 520 mgSodium
• 1100 mgPotassium
• 180 mgCalcium
• 2 mgIron
• 25 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the potato cakes

• 2 lbs Yukon gold potatoes, peeled and quartered
• 1 tbsp achiote (annatto) paste, crumbled
• 3 tbsp unsalted butter, divided
• 1/2 cup finely chopped white onion
• 2 scallions, white and green parts, finely sliced
• 1 large egg, lightly beaten
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the filling and frying

• 1 cup crumbled queso fresco or low-moisture mozzarella
• 1/4 cup all-purpose flour, for dusting hands
• 3 tbsp avocado or canola oil, for frying
• 2 tbsp warm water, only if needed for binding

Directions

1. Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15 to 18 minutes, until completely tender when pierced with a knife.
2. While the potatoes boil, melt 1 tbsp of the butter in a small skillet over medium heat. Add the onion and cook for 4 to 5 minutes until soft and translucent, then stir in the achiote paste and cook one more minute. Remove from heat.
3. Drain the potatoes and return them to the pot over low heat for 1 minute to evaporate excess moisture. Mash until completely smooth with no lumps.
4. Fold the sautéed onion mixture, the remaining 2 tbsp butter, scallions, beaten egg, salt, and pepper into the mashed potatoes until evenly combined. If the mixture feels loose, stir in the warm water a tablespoon at a time.
5. Lightly dust your hands with flour. Scoop about 1/3 cup of the potato mixture, flatten into a 3-inch disk, and place a generous tablespoon of cheese in the center. Fold the edges up around the filling, press to seal, and flatten again into a 1/2-inch-thick patty. Repeat to make 12 cakes.
6. Heat the oil in a large nonstick skillet over medium heat until shimmering. Fry the cakes in batches without crowding for 3 to 4 minutes per side, pressing gently with a spatula, until a deep golden crust forms on both sides.
7. Transfer to a paper-towel-lined plate to drain, then keep warm in a 200°F oven while you finish the remaining batches.
8. Serve hot, traditionally accompanied by a fried egg, llajua (tomato-onion salsa), pickled red onion salad, chorizo, and a drizzle of peanut sauce.

Cook’s Notes

• Use starchy yellow potatoes like Yukon gold for the creamiest texture; russets also work but yield a drier mash. Waxy red potatoes will give gummy cakes that fall apart.
• Drying the potatoes well after boiling is critical; excess water is the main reason cakes crack or stick in the pan.
• If you cannot find achiote paste, substitute 1/2 tsp sweet paprika plus 1/4 tsp turmeric for a similar warm hue, though the flavor will differ slightly.
• The cakes can be shaped up to 24 hours ahead and refrigerated. Fry straight from the fridge, adding about 1 extra minute per side.
• For fully authentic service, pair with hominy (choclo) and curtido, a quick pickle of red onion tossed with tomato, cilantro, and lime juice.

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