The potato is originally from the Americas — specifically the Andean region of South America, where Indigenous peoples have been growing and eating potatoes for over 8,000 years. There are hundreds of varieties of potato in Ecuador, far more than most people in other countries ever see. Some are yellow, some purple, and some are so small they are called 'baby potatoes'.
To make llapingachos, cooked potato is mashed, then mixed with chopped spring onion and fresh cheese (a soft, mild cheese similar to cottage cheese). The mixture is formed into thick round cakes, which are then fried in a pan until each side is beautifully golden. The cheese melts inside as they cook, making the middle soft and gooey.
Llapingachos are usually served with a peanut sauce called 'salsa de maní', slices of avocado, a fried egg and sometimes a piece of chorizo sausage. In Andean markets and restaurants, you often see them served on a big colourful plate piled high with accompaniments. They are filling, warming food perfectly suited to the cool mountain air.
Different regions of Ecuador make llapingachos slightly differently — some add more cheese, some include other herbs, and some fry them in different fats. Recipes are often passed down through families, with grandmothers teaching grandchildren the exact technique for getting the perfect golden crust.