Ecuadoran Potato Cakes with Peanut Sauce
Ecuadoran Potato Cakes with Peanut Sauce is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Peel potatoes and cut into 1-inch pieces.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPeel 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, 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.
Drain potatoes, then mash in a bowl.
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.
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.
Gently reheat peanut sauce, thinning to a creamy consistency with a little water if necessary.
Season sauce with salt and serve with potato cakes.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.