Salvadoran Sweet Plantain Stuffed Fritters with Black Beans, Fresh Cheese, and Roasted Tomato Cilantro Sauce

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the tomatoes, half of the onion, and 2 garlic cloves on a tray. Drizzle with 15 ml (1 tbsp) vegetable oil and roast for 18 minutes, or until the tomatoes are soft and lightly charred.

2. 2

   2. While the sauce roasts, cook the ripe plantain pieces in a pot with enough water to cover them for 12 to 15 minutes over medium heat, until very tender. Drain well.

3. 3

   3. In a skillet, heat 15 ml (1 tbsp) vegetable oil over medium heat. Add the remaining chopped onion and 1 chopped garlic clove. Cook for 3 minutes until softened.

4. 4

   4. Add the cooked black beans, ground cumin, 3 g (1/2 tsp) salt, and black pepper. Cook for 4 to 5 minutes, lightly mashing the beans to make a thick filling. Remove from the heat.

5. 5

   5. Place the cooked plantain in a bowl and mash until smooth. Add 2 g (1/4 tsp) salt and mix. Let it cool for 5 minutes so it is easier to handle.

6. 6

   6. Blend the roasted tomatoes, roasted onion, the 2 roasted garlic cloves, fresh cilantro, lime juice, 60 ml (1/4 cup) water, and 3 g (1/2 tsp) salt until smooth.

7. 7

   7. Pour the sauce into a small saucepan and cook over medium heat for 5 minutes, stirring occasionally, until flavorful. Adjust salt if needed.

8. 8

   8. Divide the mashed plantain into 8 portions. With lightly damp hands, form a small patty with each portion, place some bean filling and some fresh cheese in the center, then close and shape into compact ovals.

9. 9

   9. Heat the remaining 15 ml (1 tbsp) vegetable oil in a wide skillet over medium heat. Brown the stuffed fritters for 3 to 4 minutes per side, until heated through and caramelized on the surface.

10. 10

    10. Serve the fritters hot with the roasted tomato cilantro sauce on top or on the side, and finish with the remaining crumbled fresh cheese if desired.