Ecuadorean Potato Cakes With Peanut Sauce (Llapingachos) - cooking recipe

Ingredients

1 1/2 lbs yukon gold potatoes (yellow fleshed)
2 garlic cloves, 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 tomatoes, chopped
3/4 cup milk
1/2 cup crunchy peanut butter
2 cups muenster cheese, coarsley grated

Preparation

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.