Llapingachos

Ingredients

Potatoes

2 pounds, peeled and cubed

Grated cheese

1 cup (queso fresco or mozzarella work well)

Onion

1 small, finely chopped

Cilantro

1/4 cup, chopped

Egg

1, beaten

Salt

1 teaspoon, or to taste

Pepper

1/2 teaspoon, or to taste

Cumin

1/2 teaspoon

Garlic

2 cloves, minced

Vegetable oil

for frying

Peanuts

1 cup, roasted and unsalted

Milk

1/2 cup

Instructions

1. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let them cool slightly before peeling.
2. In a large mixing bowl, mash the boiled potatoes until smooth and creamy.
3. Stir in the grated cheese, chopped onion, cilantro, beaten egg, cumin, salt, and pepper into the mashed potatoes. Mix well to ensure even distribution of ingredients.
4. Divide the potato mixture into 8 equal portions and shape each portion into a patty, about 1/2 inch thick.
5. Heat vegetable oil in a skillet over medium heat. Once hot, carefully add the patties to the skillet.
6. Cook the llapingachos for about 5 minutes on each side, or until they are golden brown and crispy. Remove from the skillet and place on paper towels to drain excess oil.
7. For the peanut sauce, blend the roasted peanuts with milk and minced garlic in a food processor until smooth.
8. Transfer the peanut mixture to a saucepan and cook over low heat, stirring constantly. Season with salt and pepper to taste, and continue cooking until the sauce thickens, about 5-7 minutes.
9. Serve the llapingachos hot, drizzled with the peanut sauce on the side for dipping.