Ecuadorean Potato Cakes With Peanut Sauce (Llapingachos) |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 4 |
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Unlike the other recipes for this, the peanut sauce makes it very different. In this month's gourmet oct o8, haven't tried it yet but can't wait to. (there is a recipe for annato oil on zaar too) 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 tomato, chopped |
3/4 cup milk |
1/2 cup crunchy peanut butter |
2 cups muenster cheese, coarsley grated |
Directions:
1. Peel potatoes and cut into 1 inch pieces. Cover with cold water add salt and simmer til very tender.
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.
3. Stir in cumin and 1/4 tsp pepper and cook 1 minute. Add tomato and cook stirring 2 minutes.
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.
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.
6. Stir into potatoes along with the cheese. Form into 8 balls, flatten into a 3 inch patty.
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).
8. Gently reheat peanut sauce thinning with a little water to creamy consistency if needed. Serve with the potato cakes.
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