Pan & Wok
Llapingachos – potato and cheese thalers
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Crispy golden potato thalers with a soft cheese core.
Timing
- Preparation: 30 min.
- Cooking/Baking: 30 mins.
- Rest/Cool: 20 min. Cool down
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 485 kcal
- Protein
- ≈ 15.2 g
- Carbohydrates
- ≈ 45.8 g
- Fat
- ≈ 25.9 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 1 kg floury potatoes · ≈ 1000 g · Assumed quantity / reference product
Kartoffel geschält, roh (K110100) - 1 small onion · ≈ 70 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100) - 20 ml achiote oil or vegetable oil · ≈ 18.2 g · Assumed quantity / reference product
Rapsöl/Rüböl (Q180000) - 180 g mild melting cheese · ≈ 180 g · Assumed quantity / reference product
Gouda 48 % Fett i. Tr. (M402600) - 30 ml oil for frying · ≈ 27.3 g · Assumed quantity / reference product
Rapsöl/Rüböl (Q180000)
Not included in the base calculation
- 6g salt · Salt or small seasoning amount; no salt/micronutrient calculation
- 2 tbsp chopped coriander or parsley as desired · Optional ingredient or inedible equipment
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 1 kg floury potatoes
- 1 small onion
- 20 ml achiote oil or vegetable oil
- 180 g mild melting cheese
- 6g salt
- 30 ml oil for frying
- 2 tbsp chopped coriander or parsley as desired
Instructions
- Peel the potatoes and cook in salted water for 20 minutes until soft; Drain thoroughly and allow to evaporate.
- Finely chop the onion and fry in 20 ml oil until translucent. Mash the potatoes finely and mix with onions and salt.
- Let the mixture cool to lukewarm; Divide into eight balls, press flat, place about 22-23 g of cheese in the middle of each and close carefully.
- Form thalers 2 cm thick and let them rest in a cool place for 15-20 minutes.
- Fry in a coated pan with 30 ml oil over medium heat for 4-5 minutes per side until golden brown, only turning when the crust is stable; optionally serve with herbs.
Tips
- Potatoes that are too wet make the thalers soft; Allow to evaporate well after cooking.
- Food safety: Move little when frying to prevent the cheese filling from escaping.
- Technology: Germany: Gouda or mozzarella instead of Ecuadorian queso fresco; this is a house variant.
