Llapingachos (Ecuadorean Potato Pancakes With Cheese Sauce) - cooking recipe

Ingredients

POTATO PANCAKES
1 kg potato
1/2 teaspoon ground annatto seed or 1/2 teaspoon turmeric
1 medium onion, very finely chopped or grated
120 g shredded mozzarella cheese
salt
vegetable oil (for frying)
CHEESE SAUCE SALSA DE QUESO
100 ml red onions, finely chopped
3 teaspoons salt
1 teaspoon lemon juice
1/2 teaspoon sugar
500 g cream cheese
200 ml milk
1 ripe peeled tomatoes
2 hardboiled egg

Preparation

Peel and dice potatoes.
Boil in salted water until very tender.
Save 1/2 deciliter (about 1/4 cup) of the boiling water.
Mash potatoes evenly and add boiling water, turmeric/annatto and chopped onion.
Salt to taste.
Cover with a tea towel and leave in a warm place for at least three hours.
Prepare cheese sauce while mash is resting.
CHEESE SAUCE: Mix chopped red onion well with salt and leave for 20 minutes.
Rinse onion in cold water, then add lemon juice and sugar.
Chop tomato and eggs finely.
Put cream cheese in a pot, and add milk until the sauce is like thin mayonnaise.
Heat slowly.
Stir in tomato, eggs and onion, plus salt and pepper to taste--I add a little extra lemon juice as well to take some of the\"heaviness\" out of the sauce.
Serve at room temperature or warm, not hot.
While sauce is cooling, add mozzarella to potato mix.
Roll the\"dough\" into small balls by hand, wetting your hands a little between each.
Flatten balls into patties approximately.
1 cm thick and 6 cm in diameter.
Brush pan with oil (not too much) and fry at medium heat until crisp and golden.
Brush upside of each pancake with oil before flipping the cakes VERY GENTLY.
Don't undercook, or they'll fall apart.
Serve hot and fresh with cheese sauce and a salad.