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. :)
We loved these. I made the full recipe, intending to only fry a few potato cakes for our dinner tonight and leaving the rest for company coming over tomorrow. They were so good we had a second batch - so less for friends tomorrow! What a shame! Subbed guyere for muenster and used paprika and a little turmeric instead of annatto oil.
I love any kind of potato cake, and these little babies were no exception. I couldn't find annatto oil, and instead substituted 1 tablespoon chipotle chillis in adobo sauce, with 5 tablespoons olive oil. I also had to substitute edam cheese for the muenster. Still very good though, and didn't seem like there was anything missing. Made smaller, these would be great on a buffet table, served either with the sauce on top, or at the sides. Thanks Marra Mamba, for posting this!
Yummy! I had to substitute the annatto oil with chilli oil and a pinch of paprika because I couldn't find it in my region. I used brown scallions but I wasn't sure if I should use green ones. The only other change I would make next time is maybe add a little baking powder to make them rise or make them thicker, as the potato cake cooked it became a little flat. The flavour of the sauce was yummy. Thank you MarraMamba