Salvadoran sweet plantain and black bean stuffed fritters with quesillo, pumpkin seed cream, and purple cabbage slaw

Instructions

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   1. Place the ripe plantains, unpeeled, in a pot with enough water to cover them. Bring to a boil, reduce to medium heat, and cook for 12 to 15 minutes until very tender. Drain, let cool for 5 minutes, peel, and mash until smooth with 1/4 teaspoon salt.

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   2. While the plantains cook, make the filling. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add half of the white onion and the garlic, and cook for 2 to 3 minutes until softened.

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   3. Add the cooked black beans, ground cumin, dried oregano, 1/2 teaspoon salt, and ground black pepper. Cook for 4 to 5 minutes, lightly mashing the beans with a spoon so the filling becomes compact. Remove from the heat and let cool slightly.

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   4. Combine the purple cabbage, carrot, and remaining onion in a bowl. Add the white vinegar, lime juice, sugar, and 1/4 teaspoon salt. Massage lightly with clean hands and let sit for 15 minutes so the slaw softens slightly.

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   5. In another bowl, stir together the Salvadoran cream, ground toasted pumpkin seeds, water, and a pinch of salt until you have a creamy but pourable sauce. If you want it thinner, add 1 additional tablespoon of water.

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   6. Divide the mashed plantain into 8 equal portions. With lightly oiled hands, shape one portion into a ball, flatten it in your palm, add about 1 tablespoon of the black bean filling and a little Salvadoran quesillo, then close and shape into an oval. Repeat with the remaining plantain mash, beans, and quesillo.

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   7. Heat the remaining vegetable oil in a wide skillet over medium heat. Brown the stuffed fritters for 3 to 4 minutes per side, turning carefully, until deeply caramelized and golden-crusted.

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   8. If you prefer to finish them in the oven, preheat it to 400°F (200°C) and bake the already browned fritters for 5 minutes on a tray to ensure the cheese melts inside.

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   9. Serve the fritters hot with the pumpkin seed cream spooned over or on the side. Add the purple cabbage slaw and finish with chopped fresh cilantro.