How to make Llapingachos

Ingredients

• 1 kg floury potatoes, peeled and cut into chunks
• 2 tablespoons butter or oil
• 1 small onion, very finely chopped
• 1 teaspoon ground achiote (annatto) or sweet paprika, for colour
• Half a teaspoon ground cumin
• 150 g mild white cheese, such as mozzarella or queso fresco, grated or crumbled
• Salt
• For the peanut sauce: 4 tablespoons smooth peanut butter, 150 ml milk, 1 spring onion, finely chopped, and a pinch of salt

Method

1. Boil the potatoes in salted water for about 20 minutes, until soft. Drain well and mash until smooth.
2. Warm the butter or oil in a small pan, add the onion, achiote and cumin, and cook gently for 5 minutes. Stir this into the mashed potato and season with salt. Leave to cool until you can handle it.
3. Divide the mash into 8 balls. Press a hole into each one, fill it with a little cheese, close it and flatten it into a patty about 2 cm thick. Chill for 20 minutes so they hold their shape.
4. Cook the patties in a lightly oiled non-stick frying pan over a medium heat for 4 to 5 minutes on each side, until golden and crisp.
5. For the sauce, warm the peanut butter, milk and spring onion together in a small pan, stirring, until smooth. Serve the llapingachos hot, with the sauce on the side.