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)
- 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
- Peel potatoes and cut into 1 inch pieces. Cover with cold water add salt and simmer til very tender.
- 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.
- Stir in cumin and 1/4 tsp pepper and cook 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 well combined. Keep covered and warm off heat.
- 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.
- Stir into potatoes along with the cheese. Form into 8 balls, flatten into a 3 inch patty.
- 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).
- Gently reheat peanut sauce thinning with a little water to creamy consistency if needed. Serve with the potato cakes.
This is really good, The potatoes are delicious, but the star of this recipe is the sauce!!! I will be making it for other dishes, too. Would be great on pasta or rice, and on chicken breasts! I also used chili oil and paprika, because I didn't have time to look for the annatto oil. It is available here in some specialty markets and will get some for next time. Thanks for another keeper, Marra!
I really enjoyed this dish! My DH loved the cakes, and I enjoyed them with the sauce. Thanks Marra! Made for ZWT4.
This was good although I wasn't fond of the sauce. Didn't need the extra oil for frying and after reading the reviews and making a different recipe of Llapingachos, I just shaped them into balls and watched it go flat as it fried. Thanks for letting us try this. :)