Mini rice patties with white bean and sweet pepper filling, served with roasted squash cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the squash on a tray, toss it with 1 tablespoon vegetable oil, 1/2 teaspoon salt, and the black pepper. Roast for 25 minutes, until tender and lightly browned.

2. 2

   While the squash roasts, make the pickled onion: combine the red onion with the white vinegar, hot water, sugar, and 1/4 teaspoon salt. Let it sit for at least 20 minutes.

3. 3

   For the filling, heat 1 teaspoon vegetable oil in a skillet over medium heat. Add the red sweet pepper and minced garlic; sauté for 3 to 4 minutes. Stir in the white beans, ground cumin, 1/4 teaspoon salt, and 2 tablespoons of the chopped cilantro. Lightly mash and cook 3 minutes more until a thick paste forms. Let cool.

4. 4

   Prepare the dough by blending the cooked white rice with 1/2 cup water or vegetable broth until it forms a thick paste. Transfer to a bowl and mix with the rice flour and 1/4 teaspoon salt until you get a soft, shapeable, non-sticky dough. If needed, adjust with a little more rice flour.

5. 5

   Divide the dough into 8 equal portions. Moisten your hands, form each portion into a ball, and hollow out the center. Add 1 tablespoon of the white bean and sweet pepper filling, seal carefully, and flatten into a thick disk about 3 inches wide.

6. 6

   Heat a griddle or nonstick skillet over medium heat and brush it with the remaining vegetable oil. Cook the mini rice patties for 4 to 5 minutes per side, until golden with a light crust on both sides.

7. 7

   Remove the squash from the oven and blend it with the Salvadoran cream or sour cream, the remaining chopped cilantro, 1/4 teaspoon salt, and, if needed, a little more water or vegetable broth until smooth and creamy.

8. 8

   Serve the warm squash cream as a base or on the side. Top with the mini rice patties, finish with crumbled fresh cheese, and drained pickled red onion.