Cuban Malanga Cutlets Stuffed with Cheese and Herbs with Tomato-Onion Sofrito

Instructions

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   1. Place the malanga in a pot with enough cold water to cover it, add 4 g (3/4 tsp) salt and the bay leaf, and cook over medium heat until tender, 20 to 25 minutes. Drain very well, remove the bay leaf, and let the steam escape for 5 minutes to avoid excess moisture.

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   2. Meanwhile, make the filling by mixing the mozzarella, half of the parsley, the chives, 1/4 tsp cumin, a pinch of black pepper, and half of the minced garlic in a bowl. Set aside.

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   3. Mash the hot malanga until you have a thick, smooth puree. Add 1/4 tsp black pepper, 1/2 tsp cumin, and 4 g (3/4 tsp) salt. Let it cool enough to handle, about 10 minutes.

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   4. Divide the malanga puree into 8 portions. With lightly damp hands, flatten one portion into a disc, place 1 to 2 tablespoons of filling in the center, cover with another portion or close it into a thick cutlet, and seal the edges well. Repeat to make 4 stuffed cutlets.

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   5. Put the beaten egg in a shallow bowl and the breadcrumbs in another. Coat each cutlet first in egg, then in breadcrumbs, pressing gently so the coating adheres well.

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   6. Heat the oven to 200°F / 95°C to keep the cooked cutlets warm without making them soggy.

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   7. In a large skillet, heat 60 ml (1/4 cup) oil over medium heat. Fry the cutlets for 3 to 4 minutes per side, until golden and crisp. Transfer them to the oven at 200°F / 95°C on a tray while you finish the rest.

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   8. For the sofrito, heat the remaining oil in another skillet over medium heat. Add the onion and green bell pepper and cook for 5 minutes until softened. Stir in the remaining garlic and cook 30 seconds more.

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   9. Add the chopped tomato, tomato puree, oregano, vinegar, the remaining parsley, and a pinch of salt and pepper. Cook for 8 to 10 minutes, stirring, until the sofrito is thick and glossy.

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    10. Serve each hot cutlet over a bed of tomato-onion sofrito. If desired, let them rest for 2 minutes before cutting so the cheese filling can settle slightly.

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    11. If you prefer to reheat before serving, place the cutlets in a preheated 350°F / 175°C oven for 6 to 8 minutes, until heated through.