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1
Cooking the Potatoes: Place the potatoes in a medium pot with 2 quarts of water and 1 tablespoon salt and bring to a boil over medium high heat.
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2
Simmer until soft, about 30 minutes.
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3
Drain and mash, leaving the mixture slightly chunky.
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4
Mixing and Shaping: When the puree cools a bit, but is still warm to the touch, add the scallions, cheese, black pepper, and salt.
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5
Mix well.
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6
Divide the puree into 24 ballsabout one heaping tablespoon of puree for each ball.
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7
Flatten the balls to form patties 1 1/2-inch wide by 1/2-inch thick.
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8
Let cool for at least twenty minutes before cooking, otherwise they will stick to the pan and fall apart.
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9
Cooking: When the patties are cool and firm to the touch, heat a 10-inch nonstick skillet.
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10
Add 1 ounce achiote oil and 10 - 12 patties.
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11
Cook for 3 minutes at low heat to form a crust.
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12
With a narrow spatula, flip the patties over and brown them on the other side on medium heat for three minutes.
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13
Repeat the process with rest of the llapingachos.
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14
Red Onion Relish: Place onions in a medium bowl with the lime juice.
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15
Allow to rest for 5 minutes.
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16
Stir in the tomatoes, hot peppers, and cilantro.
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17
Season with salt to taste.
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18
Serve at room temperature.
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19
Serve llapingachos hot with a dollop of red onion relish.
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20
Note: Servings are estimated as an appetizer.
