Ecuadoran potato cakes with peanut sauce

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Sue Byrom

ingredients

• 1 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
• 1/2 teaspoon ground cumin
• 1 medium tomato, chopped
• 3/4 cup milk
• 1/2 cup crunchy peanut butter
• 6 ounces Münster cheese, coarsely grated (2 cups)

Annatto Oil

• 2 Tblsps. Annatto (achiote) seeds
• 3/4 cup olive oil

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Source: Sue Byrom

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