Ecuadorean Potato Cakes (Llapingachos)

• 1 1/2 lbs yukon gold potatoes
• 1/2 cup finely chopped scallion
• salt and pepper
• 4 tablespoons annatto oil, divided (recipe also posted)
• 6 ounces muenster cheese, coarsely grated (2 c)

1. Peel potatoes and cut into 1-inch pieces. Cover with cold water in a medium pot, stir in 1 teaspoons salt and simmer until very tender, about 18 minutes.
2. Drain potatoes, then mash in a bowl.
3. Cook scallions with 1/4 teaspoons each salt and pepper in 2 tablespoons annatto oil over med. heat, stirring, until scallions are softened, then stir into potatoes along with cheese. Form mixture into 8 balls and flatten each into a 3-inch patty.
4. Heat 1 tablespoons annatto oil in a 12-inch nonstick skillet over med.-high until hot, then fry cakes in 2 batches, turning over once, until crusty, about 6 minute per batch. add remaining oil for second batch.

gold potatoes, scallion, salt, annatto oil, muenster cheese

Taken from www.food.com/recipe/ecuadorean-potato-cakes-llapingachos-250223 (may not work)