Ecuadoran Potato Cakes With Peanut Sauce
Serves: 2
Carter Wolf
1 January 1970
Based on User reviews:
52
Spice
56
Sweetness
45
Sourness
40
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
680 g
Yukon Gold Potatoes6 tbsps
Annatto Oil (divided)1 tsp
Ground Cumin1 medium
Tomato (chopped)3 cup
Milk1 cup
Crunchy Peanut ButterDirections:
1
Peel potatoes and cut into 1-inch pieces
2
Cover potatoes with cold water in a medium pot, then stir in 1 teaspoon salt and simmer until very tender, about 18 minutes
3
While potatoes simmer, cook garlic and 1/3 cup scallions in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until softened, about 2 minutes
4
Stir in cumin and 1/4 teaspoon pepper and cook, stirring, 1 minute
5
Add tomato and cook, stirring, 2 minutes
6
Add milk and bring to a bare simmer, then remove from heat and stir in peanut butter until combined well
7
Keep peanut sauce warm, covered, off heat
8
Drain potatoes, then mash in a bowl
9
Cook remaining 1/2 cup scallions with 1/4 teaspoon salt and 1/4 teaspoon pepper in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until scallions are softened, then stir into potatoes along with cheese
10
Form potato mixture into 8 balls and flatten each into a 3-inch patty
11
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
12
Add remaining tablespoon annatto oil for second batch
13
Gently reheat peanut sauce, thinning to a creamy consistency with a little water if necessary
14
Season sauce with salt and serve with potato cakes
15
Peel potatoes and cut into 1-inch pieces
16
Cover potatoes with cold water in a medium pot, then stir in 1 teaspoon salt and simmer until very tender, about 18 minutes
17
While potatoes simmer, cook garlic and 1/3 cup scallions in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until softened, about 2 minutes
18
Stir in cumin and 1/4 teaspoon pepper and cook, stirring, 1 minute
19
Add tomato and cook, stirring, 2 minutes
20
Add milk and bring to a bare simmer, then remove from heat and stir in peanut butter until combined well
21
Keep peanut sauce warm, covered, off heat
22
Drain potatoes, then mash in a bowl
23
Cook remaining 1/2 cup scallions with 1/4 teaspoon salt and 1/4 teaspoon pepper in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until scallions are softened, then stir into potatoes along with cheese
24
Form potato mixture into 8 balls and flatten each into a 3-inch patty
25
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
26
Add remaining tablespoon annatto oil for second batch
27
Gently reheat peanut sauce, thinning to a creamy consistency with a little water if necessary
28
Season sauce with salt and serve with potato cakes