Fill a large pot with water, add the salt and boil the potatoes on medium-high until they are cooked and soft, about 20 minutes.
Once the potatoes are cooked, drain the water out of the pot.
Add in the butter and achiote and mash the potatoes until they are no lumps and potatoes are soft and smooth. If you adding the onion and cilantro do so during this step.
Cover the pot and let the potato mixtures stand at room temperature for about an hour. This is a very important step, don’t skip as it will make sure your potatoes don’t break apart during the frying.
With the potatoes mixture, form small balls about 70 grams each (2 1/2 oz) and slightly flatten the ball and fill the middle with 28 grams (1oz) of cheese.
Close the ends into a ball covering the cheese and flatten into a patty about 1-inch thickness.
Place onto a plate and repeat until all the potato mixture is used up.
Place into the refrigerator for about 30 minutes.
Heat up a griddle, grill or frying pan on medium-high without any oil.
Place each potato patty onto the preheated griddle cook each side for about 2-3 minutes or until the tops of the patty are golden brown.
Remove from griddle and place onto a serving plate.
Enjoy them as is or serve as a side with your main dish.