Step 1

In a small pot, cover the potatoes with water. Cover, bring to a boil, and cook until the potatoes are tender, about 10 minutes. While the potatoes boil, prepare the refrito.

Step 2

To make the oil-free refrito: In a small saute pan, combine ½ cup of the minced onion and 2 teaspoons of the achiote paste with ½ cup water. Cook until the onions are translucent, about 7-8 minutes. Be careful not to let the onions brown.

Step 3

When the potatoes are tender, drain, return to the pan, and mash. Add the onion refrito mixture and combine. Season with salt, as needed. Remove from the pan and let cool uncovered for at least 10 minutes.

Step 4

To assemble and bake the Ecuadorian Llapingacho stuffed potato cakes: Preheat your oven to 400F. Line a baking sheet with parchment or a non-stick baking mat. When the potato mixture is cool enough to handle, portion ¼-cup into your hand (about the size of a racquetball, a bit smaller than a tennis ball). Use your thumb to create a pocket into the center of the potato. Place ½ of the vegan cheese in the pocket. Cover the cheese and shape the dough into a thick patty. Place on the pre-lined baking sheet. Repeat with the remaining potato dough and cheese.

Step 5

Bake the potato cakes for 25 minutes, flipping after the first 10-12 minutes. While the potato cakes bake, you can make the peanut sauce.

Step 6

To make the Salsa de Mani Ecuadorian Peanut Sauce: In a small pan, combine the remaining diced onion, 1 teaspoon ground achiote, ground cumin, peanut butter, almond milk and cayenne (if using). Cover, bring to a simmer, and whisk to smooth the sauce. Simmer over low heat at least 10 minutes, or until the llapingacho potato cakes are ready. Turn off the heat and add the fresh cilantro just before serving.

Step 7

When the llapingacho potato cakes are ready, remove from the oven. Let cool 5 minutes. Serve with warm Salsa de Mani peanut sauce. Top with chopped tomato, onion, or cilantro. Enjoy!