Ecuadorean Potato Cakes With Peanut Sauce - Llapingachos

Ingredients:

1 1/2 lbs yukon gold potato (yellow fleshed)

2 garlic clove, finely chopped

1/3 cup scallion, plus extra 1/2 cup finely chopped

6 tablespoons annatto oil, divided

1/2 teaspoon ground cumin

1 medium tomato, chopped

3/4 cup milk

1/2 cup crunchy peanut butter

2 cups muenster cheese, coarsley grated

Cooking Instructions:

Peel potatoes and cut into 1 inch pieces. Cover with cold water add salt and simmer til very tender. While potatoes boil, cook garlic and 1/3 cup scallions in 2 tbs of annatto oil in a small saucepan over medium heat, stirring until softened about 2 minutes. Stir in cumin and 1/4 tsp pepper and cook 1 minute. Add tomato and cook stirring 2 minutes. Add milk and bring to a bare simmer, then remove from heat and stir in peanut butter until well combined. Keep covered and warm off heat. Drain and mash potatoes. Cook remaining 1/2 cup of scallions with 1/4 tsp salt and pepper in 2 tbs of annatto oil until softened. Stir into potatoes along with the cheese. Form into 8 balls, flatten into a 3 inch patty. Heat 1 tbs annato oil in a non stick pan over medium high, then fry cakes in two batches turning over once until crusty both sides (about 6 mins a side). Gently reheat peanut sauce thinning with a little water to creamy consistency if needed. Serve with the potato cakes.

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