You’ll Need
For the Potato Cakes
800g floury potatoes, peeled and boiled
1 small onion, finely diced
1 tsp achiote paste
1 egg yolk
2 tbsp cornflour
150g mozzarella, cut into 8 pieces
½ tsp sea salt
For the Peanut Sauce
100g smooth peanut butter
150ml whole milk
1 tsp ground cumin
1 tsp lime juice
Pinch of sea salt
Optional but Dangerous
Fried eggs
Chorizo
Tomato and onion salad
Method
Mash the potatoes and leave them to steam dry.
Air fry the onion with a little oil at 185°C for 4 minutes, then stir in the achiote.
Mix the onion into the potato with the egg yolk, cornflour and salt.
Divide into eight pieces and press one piece of mozzarella into each.
Seal and flatten into thick patties, then chill for 20 minutes.
Preheat your air fryer to 195°C and spray the cakes with oil.
Air fry for 10-12 minutes, turning carefully halfway.
Whisk the peanut butter, milk, cumin, lime juice and salt in a heatproof dish.
Air fry at 175°C for 4 minutes, stirring twice, until smooth and hot.
Serve the cakes with the warm peanut sauce.