Ecuadoran Potato Cakes with Peanut Sauce

Ingredients

• 6 tablespoons annatto oil divided
• 0.5 cup crunchy peanut butter 
• 1  garlic clove finely chopped
• 0.5 teaspoon ground cumin 
• 0.8 cup milk 
• 2 cups münster cheese grated
• 0.3 cup scallions divided finely chopped
• 1 medium tomatoes chopped
• 1.5 pound yukon gold potatoes 

Equipment

• bowl
• frying pan
• sauce pan
• pot

Directions

1. 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.
2. 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. Stir in cumin and 1/4 teaspoon pepper and cook, stirring, 1 minute.
3. 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 combined well. Keep peanut sauce warm, covered, off heat.
5. Drain potatoes, then mash in a bowl.
6. 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. Form potato mixture into 8 balls and flatten each into a 3-inch patty.
7. 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.
8. Add remaining tablespoon annatto oil for second batch.
9. Gently reheat peanut sauce, thinning to a creamy consistency with a little water if necessary. Season sauce with salt and serve with potato cakes.