RECETAS Y COCINA

Ingredients

• 1 1/2 lbs yukon gold potato (yellow fleshed)
• 2 garlic clove, finely chopped
• 1/3 cup scallion, plus extra 1/2 cup finely chopped
• 6 tablespoons annatto oil, divided
• 1/2 teaspoon ground cumin
• 1 medium tomato, chopped
• 3/4 cup milk
• 1/2 cup crunchy peanut butter
• 2 cups muenster cheese, coarsely grated

Preparation

Peel potatoes and cut into 1 inch pieces.

Cover with cold water add salt and simmer until very tender.

While potatoes boil, cook garlic and 1/3 cup scallions in 2 tbs of annatto oil in a small saucepan over medium heat, stirring until softened about 2 minutes.

Stir in cumin and 1/4 tsp pepper and cook 1 minute.

Add tomato and cook for 2 minutes whilst stirring.

Add milk and bring to a bare simmer, then remove from heat and stir in peanut butter until well combined.

Keep covered and warm off heat.

Drain and mash potatoes.

Cook remaining 1/2 cup of scallions with 1/4 tsp salt and pepper in 2 tbs of annatto oil until softened.

Stir into potatoes along with the cheese.

Form into 8 balls, flatten into a 3 inch patty.

Heat 1 tbs annato oil in a non stick pan over medium high, then fry cakes in two batches turning over once until crusty both sides (about 6 mins a side).

Gently reheat peanut sauce thinning with a little water to creamy consistency if needed.

Serve with the potato cakes.

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