Ecuadorian Llapingachos with Avocado and Peanut Sauce

Ingredients

• 2 lb russet potatoes, peeled and cubed
• 1 tbsp unsalted butter
• 1/2 tsp kosher salt, divided
• 4 scallions, thinly sliced
• 1 cup shredded mozzarella
• 3 tbsp vegetable oil, divided
• 1 small tomato, diced
• 1 garlic clove, minced
• 1/2 cup creamy peanut butter
• 3/4 cup milk or unsweetened soy milk
• 1/2 tsp ground cumin
• 1 avocado, sliced
• 1 cup diced tomato, 1/4 red onion and cilantro

Steps

1. Boil potatoes in salted water until very tender. Drain, mash with butter and 1/4 teaspoon salt, then cool until easy to handle.
2. Cook scallions in 1 tablespoon oil until soft and fold them into the potatoes. Form eight patties, enclosing a little mozzarella in the center of each.
3. Pan-fry the patties in remaining oil over medium heat until crisp and golden on both sides, working in batches.
4. For the sauce, sauté the small tomato and garlic in a teaspoon of oil. Whisk in peanut butter, milk, cumin and remaining salt; simmer until smooth.
5. Toss tomato, red onion and cilantro into a quick salad. Plate warm llapingachos with peanut sauce, avocado and salad.

Allergen note: Contains dairy, peanuts and soy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.