Llapingachos

Cheese-stuffed potato patties with peanut sauce.

Ingredients

• 1 kg Potatoes
• 250 g Fresh white cheese
• 1 Onion
• 1 tbsp Achiote paste
• 1 cup Peanuts
• 1 cup Milk
• 4 Eggs
• 4 tbsp Oil
• 1 Avocado
• 2 tsp Salt

Method

1. Mash the potatoes — Boil, peel and mash the potatoes with achiote-coloured onion and salt.
2. Rest — Chill the mash 30 minutes so it holds shape.
3. Stuff — Take a portion, press a hollow, fill with cheese, and seal into a flat patty.
4. Make the sauce — Blend the roasted peanuts with milk and simmer with onion until thick.
5. Fry — Cook the patties on a hot griddle for 4 minutes a side until a golden crust forms.
6. Llapingachos are ready — Serve with peanut sauce, a fried egg and avocado.

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