Ingredients
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1 1/2 lbs yukon gold potatoes (yellow fleshed)
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2 garlic cloves, finely chopped
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6 tablespoons annatto oil, divided
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1/2 teaspoon ground cumin
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1 medium tomatoes, chopped
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3/4 cup milk
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1/2 cup crunchy peanut butter
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2 cups muenster cheese, coarsley grated
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1/3 cup scallion (plus extra 1/2 cup finely chopped)
Instructions
- Peel potatoes and cut into 1 inch pieces. Cover with cold water add salt and simmer til 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 stirring 2 minutes.
- 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.