Name of EventEcuador Independence Day
|Yield||6 to 8 servings|
|Preparation time||30 mins|
|Cooking time||15 minutes|
For the potato cheese patties
- 2 pounds (1 kg.) potatoes
- 1 full cup of shredded white cheese (queso fresco, farmer's cheese, or mozzarella)
- 1/4 cup of oil
- 6 finely chopped scallions/spring onions
- 2 teaspoons of achiote powder or paprika
- 1 egg yolk
- Salt and pepper to taste
For the peanut sauce (also known as salsa de Mani)#
- 1/3 of a cup of peanut butter
- 1 1/2 half cup of milk
- 1/4 cup of sliced onions
- salt to taste
Add a little cayenne pepper or hot pepper sauce to the to the peanut sauce if you'd like some heat or add a little ground cumin for extra flavor.
# You can get peanut (satay) sauces from Asian grocers which make an ideal, somewhat more spicy substitute,
Making the patties.
- Boil the potatoes until they can be cut easily with a knife. Drain the potatoes and set them aside to steam dry for 3 to 4 minutes After they have dried sufficiently, they should be mashed. Add the egg yolk and any salt that is desired.
- After mashing, the potatoes should be divided into sections of about a third of a cup, and formed into balls. Allow them to chill for a half an hour, this will make the patties much easier to handle.
- When the potatoes have cooled sufficiently, Mix the cheese and scallions together and stuff each ball with about 1 tablespoon of the mixture
- Heat the oil in a skillet over medium heat. Flatten the balls with your hands to form patties. Place them in the pan of oil two at a time and allow them to cook until they are brown.
- Once all of the patties are finished, they can be plated and topped with the peanut sauce. To ensure that they are hot when served, it is often a good idea to place the finished patties into the oven to keep them warm while others are browning.
These potato patties are commonly served with various egg dishes, and even sausages. (I serve with poached eggs).The flexibility of these potato patties make them useful as either a main course or a side dish.
Making the sauce.
- While waiting for the potatoes to set up, the sauce can be made. The milk should be cooked on a low simmer, along with the sliced onions.
- After ten minutes, pull the onions out and throw them away. The peanut butter should then be blended into the milk, with the desired amount of salt. Once the sauce reaches a boil, the heat can be turned to low to allow the sauce to become thicker. This should take about five or six minutes.