Ecuadoran Potato Cakes with Peanut Sauce

Ingredients for Ecuadoran Potato Cakes with Peanut Sauce

• 675g Yukon Gold potatoes

• 1 garlic clove, finely chopped

• 50g plus 80g finely chopped spring onions, divided

• 6 tablespoons annatto oil , divided

• 1/2 teaspoons ground cumin

• 1 medium tomato, chopped

• 180ml milk

• 120ml crunchy peanut butter

• 170g Münster cheese, coarsely grated (475ml )

How to make Ecuadoran Potato Cakes with Peanut Sauce

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.

While potatoes simmer, cook garlic and 80ml spring onions in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until softened, about 2 minutes. Stir in cumin and 1/4 teaspoons 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.

Drain potatoes, then mash in a bowl.

Cook remaining 80g spring onions with 1/4 teaspoons salt and 1/4 teaspoons pepper in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until spring onions are softened, then stir into potatoes along with cheese. Form potato mixture into 8 balls and flatten each into a 3-inch patty.

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.

Gently reheat peanut sauce, thinning to a creamy consistency with a little water if necessary. Season sauce with salt and serve with potato cakes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.