Salvadoran sweet corn and loroco patties with a cuajada center and comal-roasted tomato sauce

Instructions

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   1. Place the tomatoes and garlic on a comal, cast-iron skillet, or baking tray. Roast them over medium heat or in a preheated oven at 400°F / 200°C for 12 to 15 minutes, turning once, until the tomatoes are nicely charred and soft and the garlic is tender.

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   2. While the tomatoes roast, blend or process half of the sweet corn kernels with the egg and 30 ml (2 tbsp) of the water until thick but still slightly textured. Transfer this mixture to a bowl.

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   3. Add the remaining sweet corn, chopped loroco, corn flour, white onion, green sweet pepper, cilantro, 3 g (1/2 tsp) salt, and black pepper to the bowl. Mix well until you have a soft, shapeable dough. If it feels too dry, add the remaining water little by little.

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   4. Divide the cuajada into 8 small cubes. Take a portion of dough, flatten it in your palm, place one cube of cuajada in the center, and close it to form a round or slightly oval patty. Repeat to make 8 pieces.

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   5. For the sauce, peel the roasted garlic. Blend the roasted tomatoes with the garlic, dried oregano, 2 g (1/2 tsp) salt, and 1 tablespoon vegetable oil. If you prefer a looser sauce, add 15 to 30 ml (1 to 2 tbsp) water. Cook the sauce in a saucepan over medium heat for 5 minutes, stirring occasionally, until slightly thickened.

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   6. Heat the remaining vegetable oil in a large skillet over medium heat. Brown the patties for 3 to 4 minutes per side until firm, fully cooked, and golden. If you prefer to finish them in the oven, transfer them for 5 minutes at 375°F / 190°C after pan-searing.

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   7. Serve the patties hot over or alongside the comal-roasted tomato sauce. Scatter the remaining cilantro on top if desired and serve immediately.