Ecuadoran Potato Cakes with Peanut Sauce
Traditional Ecuadorian llapingachos (potato cakes) made with mashed Yukon Gold potatoes, cheese, and scallions, served with a warm peanut sauce. These crispy potato cakes are seasoned with annatto oil and cumin for authentic Latin American flavor.
Ingredients
- •1½ pound Yukon Gold potatoes
- •1 clove garlic
- •⅓ cup scallions
- •6 tablespoons annatto oil
- •½ teaspoon ground cumin
- •1 medium tomato
- •¾ cup milk
- •½ cup crunchy peanut butter
- •6 ounces Münster cheese
- •2 cups grated cheese
Cooking Instructions
- 1.
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.
18 min
- 2.
While potatoes simmer, cook garlic and 1/3 cup scallions in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until softened, about 2 minutes. Stir in cumin and 1/4 teaspoon 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.
5 min
- 3.
Drain potatoes, then mash in a bowl.
3 min
- 4.
Cook remaining 1/2 cup scallions with 1/4 teaspoon salt and 1/4 teaspoon pepper in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until scallions are softened, then stir into potatoes along with cheese. Form potato mixture into 8 balls and flatten each into a 3-inch patty.
10 min
- 5.
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.
12 min
- 6.
Gently reheat peanut sauce, thinning to a creamy consistency with a little water if necessary. Season sauce with salt and serve with potato cakes.
3 min
