2 tablespoons sunflower oil
2 scallions , finely chopped
1 teaspoon ground achiote
5 oz. quesillo (or mozzarella), grated
Salt
Vegetable oil (for frying)
Serve with:
Salsa mani (peanut sauce)
Curtido (pickled tomatoes and onions)
Sliced avocado
Lettuce leaves
Fried eggs
Aji criollo (spicy sauce)
Boil the potatoes (with the skin) until they are tender. While the potatoes are cooking, heat the oil in a pan over medium-high heat to make a refrito. Add the scallions and achiote, mix well and sauté until scallions are tender, about 5 minutes. Drain the potatoes and peel them. In a large salad bowl, mash the potatoes with a potato masher, then add the onion refrito. Season with salt. Cover the dough and let stand at room temperature for 1h30. Mix the dough well. Form small balls the size of a golf ball. Make a hole in the middle of each ball and fill it with grated cheese. After stuffing them with cheese, shape each ball into thick patties and let them rest in the refrigerator for 1 hour. Using a brush, lightly grease a hot griddle or pan and cook the patties on both sides until they are golden brown, taking care to turn gently as they can be fragile. Serve hot with fried egg, peanut sauce, curtido, avocado slices and hot sauce.