Llapingachos

Ingredients

Quantities for 4 servings.

• 1 kg Potatoes, floury variety
• 250 g Soft white cheese
• 2 tsp Achiote or paprika
• 1 piece Onion
• 150 g Peanut butter
• 250 ml Milk
• 60 ml Vegetable oil
• 4 piece Eggs, to serve
• to taste Salt

Method

1. Boil the potatoes in their skins, peel them hot and mash them dry. Add no liquid at all.
2. Warm the achiote in a spoon of oil for a minute and work the coloured oil into the mash with salt.
3. Roll balls, press a cube of cheese into each, close them up and flatten into cakes a centimetre thick.
4. Chill the cakes for half an hour; that is what holds their shape in the pan.
5. For the sauce fry the onion, add the peanut butter and milk and simmer five minutes to the thickness of cream.
6. Fry the cakes over medium heat, four minutes a side, to a golden crust.
7. Serve with a fried egg, the sauce and an avocado salad.