Llapingachos

Boil the cubed potatoes in salted water for twenty minutes until very tender and falling apart. Drain thoroughly and mash while still hot until completely smooth with no lumps remaining. Season with salt and let cool until handleable.

Heat the annatto oil in a small skillet and saute the diced onion with the cumin over medium heat for five minutes until softened and golden. Fold this cooked onion mixture into the mashed potatoes, mixing until evenly distributed throughout.

Divide the potato mixture into eight equal portions. Flatten each portion into a disc in your palm, place a generous tablespoon of shredded cheese in the centre, then fold the potato around the cheese and reshape into a smooth, thick patty about two centimetres thick.

Make the peanut sauce by blending roasted peanuts, milk, sauteed onion, and annatto oil in a blender until smooth. Pour into a small saucepan and simmer over low heat for five minutes until thickened, adding salt to taste.

Heat vegetable oil and butter together in a large non-stick skillet over medium heat. Cook the potato cakes for four minutes per side, pressing gently with a spatula, until a deep golden-brown crust forms and the cheese inside begins to melt and ooze slightly.

While the llapingachos cook, fry the eggs sunny-side up in a separate pan with runny yolks. Prepare the curtido by tossing diced tomato, sliced red onion, chopped cilantro, and lime juice together with a pinch of salt.

Serve two llapingachos per plate, each topped with a fried egg. Drizzle the warm peanut sauce generously over everything and pile the fresh curtido salad alongside. The combination of crispy potato, melted cheese, and creamy peanut sauce is essential.