Llapingachos with Peanut Sauce


  • Gourmet, September 2007,  Melissa Roberts and Maggie Ruggiero
  • 1 and 1/2 pound Yukon Gold potatoes
  • 1 garlic clove, finely chopped
  • 1/3 cup plus 1/2 cup finely chopped scallions, divided
  • 6 tablespoons annatto oil, divided ( simmer 1 tablespoon annatto/achiote seeds in 1/3 cup olive oil for 2 minutes then let stand for 10 minutes, strain oil)
  • 1/2 teaspoon ground cumin
  • 1 medium tomato, chopped
  • 3/4 cup mild
  • 1/2 cup crunchy peanut butter
  • 6 ounces Münster cheese, coarsely grated (2 cups)


  1. Peel potatoes and cut into 1 inch pieces.  Cover potatoes with cold water in a medium pot, then stir in 1 teaspoon salt and simmer until very tender, about 18 minutes.
  2. While potatoes simmer, cook garlic and 1/3 cup scallions in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until softened, about 2 minutes.  Stir in cumin and 1/4 teaspoon pepper and cook, stirring, 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 combined well.  Keep peanut sauce warm, covered, off heat.
  3. Drain potatoes, then mash in a bowl.
  4. Cook remaining 1/2 cup scallions with 1/4 teaspoon salt and 1/4 teaspoon pepper in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until scallions are softened, then stir into potatoes along with cheese.  Form potato mixture into 8 balls and flatten each into a 3-inch patty.
  5. Heat 1 tablespoon annatto oil in a 12-inch nonstick skillet over medium-high heat until hot, then fry cakes in 2 batches, turning over once, until crusty, about 6 minutes per batch.  Add remaining tablespoon annatto oil for second batch.
  6. Gently reheat peanut sauce, thinning to a creamy consistency with a little water if necessary.  Season sauce with salt and serve with potato cakes.

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