||This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (February 2013)|
|Place of origin||Ecuador|
|Main ingredients||Mashed potatoes or yuca, cheese|
|Cookbook: Llapingacho Media: Llapingacho|
Llapingacho are fried potato cakes that originated in Ecuador. They are usually served with a peanut sauce. The dish is also famous in Colombia. The potato patties or thick pancakes are stuffed with cheese and cooked on a hot griddle until crispy brown.
In Ecuador they are sometimes made with mashed, cooked yuca, or cassava, instead of potato. The yuca or cassava root used to make llapingachos is not to be confused with the similarly spelled yucca, the roots of which are generally not edible.
Llapingacho originated in Ambato. It is fried, mashed potato surrounding a center of cheese which is generally served with baked or fried pork. It is typically served with avocado, sausage, fried egg, tomato and lettuce salad on the side. This dish forms part of Ecuador's culture, and is one of the representative icons of Highland food. Llapingacho is popular not only in Ecuador's Highlands but also in the coast and eastern provinces. In this way, Llapingacho became a typical Ecuadorian dish enjoyed not only by its inhabitants, but also by people from abroad.