Heat 2tsp oil in a saucepan; add the onion and fry till very soft, about 4~5 minutes.
Stir in the tomato, cumin andcook till the tomato is mushy, about 2 minutes.
In a measuring cup, stir together warm broth and peanut butter until the mixture is smooth. Pour this into the pan.
Stir and add the almond milk, lower the heat to low and cook for 2~3 minutes, stirring constantly. Remove from heat and serve warm with the potato pancakes.
In a mixing bowl, combine the warm mashed potato, green onions, garlic and mix well. Let the mixture cool a little.
Add the flour, grated cheese, baking soda, salt and pepper. Mix well to combine everything. If the mixture seems too sticky add a tablespoon of flour.
Heat 3~4tbsp oil in a heavy cast-iron pan or a nonstick pan on medium heat. Gently slide in 2~3 pancakes into the hot oil and cook for 2~3 minutes or until golden brown on one side.
Carefully flip and cook the other side for 2~3 minutes until golden. Remove the pancakes onto paper towel lined plate. Cool for 1~2 minutes. Serve hot with peanut sauce and chopped tomato & red onions.