Llapingachos (Potato Patties)

Ingredients:

• 5 large Russet potatoes, peeled and cut into large pieces
• 2 tbsp sunflower oil
• 1/2 cup white onion, finely chopped
• 2 tsp ground achiote
• 1 cup grated Mozzarella or Fontina cheese
• Salt to taste

Directions:

1. Boil and drain the potatoes. Heat the oil over a medium to high flame and add the onions and achiote. Cook until the onions are translucent.
2. Mash the potatoes, then add the onion/achiote mixture. Add salt to taste and let the mixture set at room temperature for one hour.
3. Roll the potato dough into balls about the size of golf balls. Make a hole in each one with your finger (they will fall apart a bit when you do this, so its best to cup them in your hand and then press them back into shape as necessary) and then stuff the grated cheese into each hole. Close up the holes and gently press each ball into a flat patty. Put in the fridge for another half hour to hour.
4. Cook each patty on a dry, nonstick frying pan. When brown on one side, turn them over gently and brown the other side. Top with salsa de mani and onion curtido.