Ecuadoran Potato Cakes with Peanut Sauce

Ecuadoran Potato Cakes with Peanut Sauce
Photo by Romulo Yanes


  • 1 medium tomato
  • 5/6 cup scallions
  • 1 garlic clove
  • ¾ cup milk
  • ½ teaspoon ground cumin
  • 1 ½ pounds Yukon Gold potatoes
  • ½ cup crunchy peanut butter
  • + 2 more ingredients
    • 6 tablespoons annatto oil
    • 6 ounces Münster cheese, coarsely grated

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. While potatoes simmer, cook garlic and 1/3 cup scallions in 2 tablespoons annatto oil in a small saucepan over medium heat, stirri...

View full recipe at Epicurious


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