Salvadoran sweet corn and loroco patties with cuajada center, roasted tomatillo sauce, and fresh radish salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the tomatillos, half of the chopped onion, the garlic, and the green chile on a small tray. Add 1 tablespoon vegetable oil and a pinch of salt, toss, and roast for 15 minutes, until the tomatillos are soft and lightly browned.

2. 2

   2. While the sauce roasts, place the sweet corn kernels in a food processor and pulse several times until you get a coarse mixture, not fully smooth. Transfer to a bowl.

3. 3

   3. Add the chopped loroco, corn flour, beaten egg, 2 tablespoons chopped cilantro, 1/2 teaspoon salt, black pepper, and 2 tablespoons of the remaining chopped onion to the bowl. Mix well until a moist but shapeable dough forms. For better texture, let it rest for 5 minutes.

4. 4

   4. Divide the dough into 8 portions. With lightly oiled hands, flatten each portion, place a cube of cuajada in the center, and seal to form medium-thick round patties. Set aside on a plate.

5. 5

   5. Remove the tray from the oven. Place the roasted tomatillos, roasted onion, garlic, green chile, water, 1 tablespoon cilantro, and 1/2 teaspoon salt in a blender. Blend until smooth. If desired, warm the sauce for 2 to 3 more minutes in a saucepan over medium heat.

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   6. For the fresh salad, combine the radishes, the remaining chopped onion, lime juice, the final tablespoon of vegetable oil, the final pinch of salt, and the remaining cilantro in a bowl. Toss and let rest for 5 minutes.

7. 7

   7. Heat a large skillet or griddle over medium heat, about 190 °C / 375 °F surface temperature. Add the remaining oil if needed and cook the patties for 3 to 4 minutes per side, until golden and firm outside, with a hot center and softened cheese.

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   8. Serve 2 patties per portion over or beside the roasted tomatillo sauce. Top with or accompany with the fresh radish salad for a crisp and tangy contrast.