Inspired by Ecuadorian and Peruvian street food, these golden potato patties are crispy on the outside and stuffed with a spicy, smoky cheese spread on the inside. Comforting, plant-forward, and gluten-free—this is indulgence meets balance at its best.

For the Chapingachos (Potato Patties)

Makes 6 stuffed patties

• 2½ cups yellow potatoes, peeled and chopped (Yukon Gold or similar)
  
  
• 1 tablespoon avocado oil or ghee
  
  
• ½ teaspoon smoked paprika
  
  
• ½ teaspoon sea salt
  
  
• ¼ teaspoon black pepper
  
  
• 2 tablespoons rice flour (or oat flour for softer texture)
  
  
• Optional: pinch of turmeric or achiote powder for color
  
  

For the Huancaína-Inspired Cheese Filling

(thick, spreadable consistency)

• ½ cup queso fresco,  or soft goat cheese (crumbled)
  
  
• 2 tablespoons cottage cheese (for creaminess and tang)
  
  
• 1 small yellow chili or long red chili, seeded and finely chopped (adjust heat to preference)
  
  
• 1 small garlic clove
  
  
• 1 tablespoon olive oil 
  
  
• Juice of ½ lime
  
  
• Pinch of sea salt
  
  

Directions

1. 

Make the Filling:

• In a small bowl, combine grated cheese, cottage cheese,chili, garlic, olive oil, lime juice, and salt.
  
  
• Blend until smooth and thick. 
  
  
• Chill for 10–15 minutes to firm up before stuffing.
  
  

2. 

Prepare the Potato Dough:

• Boil chopped potatoes in salted water until fork-tender (about 10–12 minutes).
  
  
• Drain and mash while still warm.
  
  
• Stir in avocado oil, paprika, salt, pepper, and flour.
  
  
• Let cool slightly until you can handle it.
  
  

3. 

Assemble the Chapingachos:

• Divide the dough into 6 balls.
  
  
• Flatten one ball in your palm, spoon ~1 tablespoon of the chilled cheese mixture into the center, then fold edges up and seal to enclose.
  
  
• Flatten gently into a thick patty shape. Repeat with remaining dough.
  
  

4. 

Pan-Fry:

• Heat a nonstick skillet or cast-iron pan over medium heat with a little avocado oil or ghee.
  
  
• Cook patties for 3–4 minutes per side, until golden brown and crispy.
  
  
• Let cool slightly before serving (the filling will be hot!).
  
  

Nourish Notes

• Potatoes offer potassium and complex carbs to support serotonin and PMS mood balance.
  
  
• The cheese-yogurt filling adds protein, calcium, and gut-loving probiotics (especially if you use goat cheese and Greek yogurt).
  
  
• Chilies and lime offer anti-inflammatory benefits and aid digestion.
  
  
• These are ideal for luteal, PMS, or comfort craving days when you want cozy without compromise.

With Love & Nourishment,

The Nourish Kitchen.