Ecuadoran Potato Cakes with Peanut Sauce

Ingredients for Ecuadoran Potato Cakes with Peanut Sauce

• 675g Yukon Gold potatoes

• 1 spicchio d'aglio, tritato finemente

• 50g plus 80g finely chopped spring onions, divided

• 6 tablespoons annatto oil , divided

• 1/2 cucchiaini di cumino macinato

• 1 medium tomato, chopped

• 180ml milk

• 120ml crunchy peanut butter

• 170g Münster cheese, coarsely grated (475ml )

Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold water in a medium pot, then stir in 1 teaspoon salt and simmer until very tender, about 18 minutes.

While potatoes simmer, cook garlic and 80ml spring onions in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until softened, about 2 minutes. Stir in cumin and 1/4 teaspoons pepper and cook, stirring, 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 combined well. Keep peanut sauce warm, covered, off heat.

Drain potatoes, then mash in a bowl.

Cook remaining 80g spring onions with 1/4 teaspoons salt and 1/4 teaspoons pepper in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until spring onions are softened, then stir into potatoes along with cheese. Form potato mixture into 8 balls and flatten each into a 3-inch patty.

Heat 1 tablespoon annatto oil in a 12-inch nonstick skillet over medium-high heat until hot, then fry cakes in 2 batches, turning over once, until crusty, about 6 minutes per batch. Add remaining tablespoon annatto oil for second batch.

Gently reheat peanut sauce, thinning to a creamy consistency with a little water if necessary. Season sauce with salt and serve with potato cakes.

Avvertenza

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