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Potato & Cheese Patties with Peanut Sauce
Cook Mode Keep screen awake
Level Easy
Serving 6 to 8 servings
Prep 30 min
Cook 45 min
Total 1 hr 15 min
Prep 30 min
Cook 45 min
Potato & Cheese Patties with Peanut Sauce are typical of Ecuadorian Creole cuisine, and can be an appetizer, side dish or main course. They are traditionally accompanied in different ways: topped with fried eggs, garnished with strips of avocado and tomatoes, served with a dish of ají (hot pepper salsa), or with fried bass, hot white rice and assorted vegetables, or with slices of fried, ripe plantains and peanut sauce on the coast. In Quito, Ecuador, the roads are full of local Indians cooking these patties over hot coals in portable braziers (large metal bowls or boxes with a grill for cooking that hold burning coals).
The savory Potato & Cheese Patties with Peanut Sauce from CARNATION® MILK are a sensation for the taste buds. These delightful patties are crafted from tender mashed peanut potatoes, combined with smooth, melted mozzarella cheese. The delicate balance of flavors is enhanced by the rich Ecuadorian peanut sauce, providing a creamy and nutty finish. Perfect for an easy-to-make dinner or lunch, these patties offer comfort with every bite. Whether you’re enjoying them as a main course for a meal or a side dish, you’ll relish their satisfying texture and flavor.
The savory Potato & Cheese Patties with Peanut Sauce from CARNATION® MILK are a sensation for the taste buds. These delightful patties are crafted from tender mashed peanut potatoes, combined with smooth, melted mozzarella cheese. The delicate balance of flavors is enhanced by the rich Ecuadorian peanut sauce, providing a creamy and nutty finish. Perfect for an easy-to-make dinner or lunch, these patties offer comfort with every bite. Whether you’re enjoying them as a main course for a meal or a side dish, you’ll relish their satisfying texture and flavor.
Ingredients
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Directions
Cook Mode
Keep screen awake
Step 1
Place potatoes in medium saucepan. Cover with water. Add salt; bring to a boil. Cook until soft (about 30 minutes); drain thoroughly and mash with potato masher. Add white pepper; mix well.
Step 2
Heat 1 tablespoon annatto oil in small skillet over low heat. Add onion; cook, stirring occasionally, for about 4 to 5 minutes or until very soft. Add onions to mashed potatoes; mix well. Let mixture cool for about 10 minutes. Stir in cheese. Season with salt, if desired.
Step 3
Scoop potato mixture with 1/3 cup measure and shape into 8 patties about 3 inches in diameter and 1/2 inch thick. Place on large plate or baking sheet. Cover with plastic wrap; refrigerate for about 15 minutes.
Step 4
Heat nonstick griddle or large skillet over medium heat. Brush one side of patties with remaining annatto oil. Place on griddle and cook until browned and crispy on the bottom, about 8 to 10 minutes. Brush tops with additional annatto oil; turn over with spatula to brown on other side. Patties should have crispy brown crusts with tender insides.
Step 5
Place shredded lettuce and carrots, olive oil and lemon juice in medium bowl; mix to coat.
Step 6
To serve: Line platter with salad; top with patties. Top patties with Peanut Sauce and chopped egg. Serve with additional Peanut Sauce, if desired.
You can make annatto oil by heating 2 tablespoons annatto (achiote) seeds in 1/2 cup olive or vegetable oil over low heat for 3 to 5 minutes, stirring occasionally until oil turns bright orange. Store in small jar or container. Or, you can substitute 2 tablespoons olive or vegetable oil combined with 1 teaspoon ground annatto or sweet paprika for the 2 tablespoons annatto oil.
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