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)

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Steps

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Peel potatoes and cut into 1 inch pieces.

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Cover with cold water add salt and simmer til very tender.

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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.

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Stir in cumin and 1 / 4 tsp pepper and cook 1 minute.

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Add tomato and cook stirring 2 minutes.

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Add milk and bring to a bare simmer , then remove from heat and stir in peanut butter until well combined.

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Keep covered and warm off heat.

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Drain and mash potatoes.

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Cook remaining 1 / 2 cup of scallions with 1 / 4 tsp salt and pepper in 2 tbs of annatto oil until softened.

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Stir into potatoes along with the cheese.

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Form into 8 balls , flatten into a 3 inch patty.

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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.

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Gently reheat peanut sauce thinning with a little water to creamy consistency if needed.

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Serve with the potato cakes.

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Ingredients

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yukon gold potatoes, garlic cloves, scallion, annatto oil, ground cumin, tomatoes, milk, crunchy peanut butter, muenster cheese