Potato and cheese pancakes (Llapingayos)

Difficulty:

1/5

Ingredients:

2 large Yukon gold potatoes, peeled and cut in chunks
2 tbs corn
½ cup finely chopped white onion
2 tsp ground achiote (you can use paprika instead)
¼ teaspoon cumin seeds
1 cup grated cheddar cheese
Salt to taste
Chopped salted peanuts

Method:

1. Boil the potatoes until soft.
2. Heat the oil over medium high heat to make a sofrito, add the onions and achiote (or paprika) and the cumin seeds, cook until the onions are soft, about 5 minutes.
3. Mash the potatoes, mix in the onion mix and season with salt to taste.
4. Wait for the mixture to cool slightly, then mix in the cheese
5. Make small golf size balls with the potato dough.
6. Shape the dough into thick patties and let rest for a few minutes to dry
7. Cook the pancakes on a hot griddle until browned on each side, be careful when turning them as they will be very delicate.
8. Serve with some chopped peanuts on top