Ecuadorean Potato Cakes With Peanut Sauce (Llapingachos)

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“Unlike the other recipes for this, the peanut sauce makes it very different. In this month's gourmet oct o8, haven't tried it yet but can't wait to. (there is a recipe for annato oil on zaar too)”
READY IN:
1hr 45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel potatoes and cut into 1 inch pieces. Cover with cold water add salt and simmer til very tender.
  2. 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.
  3. Stir in cumin and 1/4 tsp pepper and cook 1 minute. Add tomato and cook stirring 2 minutes.
  4. 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.
  5. 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.
  6. Stir into potatoes along with the cheese. Form into 8 balls, flatten into a 3 inch patty.
  7. 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).
  8. Gently reheat peanut sauce thinning with a little water to creamy consistency if needed. Serve with the potato cakes.

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