Ecuadorean Potato Cakes With Peanut Sauce (Llapingachos)

Step 1: Peel potatoes and cut into 1 inch pieces. Cover with cold water add salt and simmer til very tender.

Step 2: 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.

Step 3: Stir in cumin and 1/4 tsp pepper and cook 1 minute. Add tomato and cook stirring 2 minutes.

Step 4: 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.

Step 5: 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.

Step 6: Stir into potatoes along with the cheese. Form into 8 balls, flatten into a 3 inch patty.

Step 7: 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).

Step 8: Gently reheat peanut sauce thinning with a little water to creamy consistency if needed. Serve with the potato cakes.