Llapingachos

Ecuadorian

• 2 lbs potatoes (I subbed with yucca)
• 2 tbs annatto oil
• 1 medium white onion, diced
• 1 tsp course salt

• ​1/2 tsp ground white pepper
• 2 cups shredded Oaxaca
• Cilantro, finely chopped to garnish

Salsa de Maní

• 2 tablespoon annatto/achiote oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1/2 cup unsalted, roasted peanuts
• 3/4 cups of milk, plus more as needed
• Salt and freshly ground pepper
• 2 tablespoons cilantro, finely chopped

Salsa de Aji

• 2 tbs annatto oil
  
• 1/2 onion, diced
• 1 aji amarillo
• 1 clove garlic, minced
• Salt and pepper
• 5 ounces fresh mozzarella cheese
• ​1/2 cup heavy cream

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1. Boil potatoes with salt until tender, about 30 minutes
2. Saute onions in hot oil
3. Drain, peel, and rice, mash, or blend the potatoes
4. Blend in sauted onions, followed by cheese
5. Allow to cool and shape into patties, about 1/2 cup per cake
6. Chill for about 30 minutes before cooking
7. Brush hot skillet with annatto oil and brown cake on both sides, brushing with oil before flipping
   
   
8. For sauce, heat annatto oil and saute onion, garlic, and pepper
9. Stir in remaining ingredients and bring to a boil
10. Serve on top of cakes