Llapingachos

Ingredients7

• starchy potatoes800 g
• queso fresco150 g
• white onion1 small
• scallions2
• annatto (achiote) oil2 tbsp
• salt1 tsp
• neutral oil3 tbsp

Method

1. Boil the potatoes in salted water until tender, then drain and mash them while still hot.
2. Finely chop the onion and scallions and fold them into the mashed potatoes with the annatto oil and salt.
3. Divide the cheese into 8 small portions.
4. Shape the potato mixture into 8 thick patties, pressing a portion of cheese into the center of each and sealing it completely.
5. Heat the neutral oil in a skillet over medium heat and fry the patties until golden brown on both sides, about 4 minutes per side.
6. Serve hot, traditionally with a fried egg, peanut sauce, and avocado.