Ecuadorian Cheesy Potato Patties (Llapingachos)

Ingredients

• 2 tsp annatto seasoning divided
• 0.3 cup oil divided
• 0.3 cup onion chopped
• 6 servings easy peanut sauce 
• 1 lb potatoes peeled quartered
• 0.5 tsp salt 
• 1 cup mozzarella cheese shredded kraft

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Bring 2 quarts water to boil in large saucepan.
2. Add potatoes and salt. Cook 20 minutes or until potatoes are tender; drain.
3. Place in large bowl; mash until smooth.
4. Heat 2 Tbsp. of the oil in medium skillet on medium heat.
5. Add onions and 1 tsp. of the paprika; cook and stir until onions are tender. Stir into the mashed potatoes; cool. Stir in cheese. Shape evenly into 6 (1-inch-thick) patties.
6. Mix remaining 2 Tbsp. oil and 1 tsp. paprika until well blended.
7. Heat large nonstick skillet, griddle or cast iron skillet on medium heat.
8. Brush a little of the oil mixture onto bottom of pan.
9. Add patties; cook 3 minutes or until bottom is crisp and golden brown.
10. Brush tops of patties with remaining oil mixture; turn over. Cook an additional 3 minutes or until crisp and golden brown on both sides.
11. Serve each patty topped with 2 Tbsp. of the Peanut Sauce.