Lapingachos, Colombian Potato Patties


Hi, friends! I have something different for you today! It’s not Indian, although it is very similar to the traditional aloo tikki patties! This version of the aloo tikki is from Colombia! For those of you who don’t know, I work with a cultural educational center. Actually, we are the oldest cultural educational center in the nation! Each year we spotlight a different country. This year, we are spotlighting Colombia! It is really cool. We have a lot of events that highlight Colombian culture. For example, we hosted an International Business After Hours seminar a couple of months ago. In April, we are going to have an event which highlights Jewish culture in Colombia. In May, we are having a Celebrate Colombia event, which will be really fun! We are going to have food, music, and dancing, all from Colombia. Those aren’t all of our events, but you get the idea.

So, needless to say, I have been up to my ears in Colombian culture the last few months. I decided I wanted to go ahead and try DSC_1865some Colombian food again, so for dinner last night I made carne asada, lapingachos, garlic sauce and corn salsa. It was delicious! The first experiment with Colombian food, was this recipe, Colombian chicken with an Indian twist.

Anyway. This post highlights the potato patties. Quite interesting! Mashed potatoes mixed with a tomato and onion chutney, if you will, called hogao. In addition to the hogao, some spices are mixed in with the potatoes, then they are formed into patties and cooked in a pan till brown on both sides. Really good! So, here I am, sharing with you!

Buen Provecho!


  • Two large potatoes, peeled, boiled till fork tender
  • salt to taste
  • pepper to taste
  • 1/2 tsp red chili powder (optional)
  • 1/2 tsp roasted cumin powder
  • 1/4 cup hogao
  • 1/4 cup breadcrumbs
  • 2 tbsp oil or cooking spray for cooking patties

Ingredients for Hogao:

  • 2 cups chopped tomatoes
  • 1 small onion, diced
  • 1/2 tsp turmeric
  • 3 green onions, diced
  • 2 cloves minced garlic
  • salt and pepper to taste
  • 1 tsp roasted cumin powder
  • 2 tbsp oil

To Make Hogao:

Heat the oil in a pan, once hot add the onions. Add the garlic. Cook till onions are translucent and then add the rest of the ingredients. Cook for ten minutes or until tomatoes are nice and soft.

To Make Lapingachos:

Mix all the ingredients and let it sit for around 30 minutes, to give the flavors time to mold. Heat oil or cooking spray in a pan on medium. Form the potato mixture into small patties. Cook for a few minutes on each side until golden.




10 responses to “Lapingachos, Colombian Potato Patties

  1. I can’t pronounce it but it sounds great. I live in a potato growing area and later in the summer we get bags of all different kinds of taters at area farmers markets. Will give this a try.

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