Llapingachos – cheese-filled potato cakes

Ingredients

• 1 kg floury potatoes
• 200 g grated mild cheese
• 1 finely chopped onion
• 3 tbsp oil
• ½ tsp ground achiote or mild paprika
• 100 g unsalted peanut butter
• 2 dl milk
• ½ tsp ground cumin
• ½ tsp salt, plus salt for cooking water
• lettuce and tomato to serve

Method

1. 1Boil peeled potatoes in salted water until tender, drain and let steam dry. Mash and cool until lukewarm.
2. 2Sauté the onion in 1 tbsp oil until soft. Mix half the onion and achiote into the mashed potatoes. Season with salt.
3. 3Shape into 8 flat cakes, place cheese in the centre of each and seal around the filling. Chill for 20 minutes.
4. 4Heat the remaining onion with milk, peanut butter and cumin. Simmer the sauce for 5 minutes and season.
5. 5Fry the cakes in the remaining oil over medium heat for 4–5 minutes per side. Serve with the sauce, lettuce and tomato.