Salvadoran FoodSalvadoran yuca and chipilín fritters with red bean center, alguashte cream, and cabbage-carrot slaw
An original recipe inspired by traditional Salvadoran flavors: fritters that are crisp outside and tender inside, made with cooked yuca and chipilín, filled with seasoned red beans. They are served with a light alguashte cream and a fresh cabbage-carrot slaw for bright contrast.
Ingredients
- 600 g yuca, peeled and cut into chunks (for cocer and hacer the dough)
- 8 g salt (divided entre dough, frijoles and curtido)
- 30 g chopped chipilín leaves (lightly packed)
- 1 unit egg (for ligar the dough)
- 180 g cooked red beans, drained (for the relleno)
- 80 g white onion, finely chopped (divided entre relleno and curtido)
- 6 g garlic, minced (for the relleno)
- 45 ml vegetable oil (divided entre relleno and fritura ligera)
- 1 g ground cumin (for the relleno)
- 1 g dried oregano (for the curtido)
- 150 g finely shredded cabbage (for the curtido)
- 70 g grated carrot (for the curtido)
- 30 ml white vinegar (for the curtido)
- 4 g sugar (for balancear the curtido)
- 120 ml Salvadoran cream or sour cream (for the sauce)
- 24 g ground toasted pumpkin seed powder (for the cream)
- 45 ml water (for ajustar the cream)
- 15 ml lime juice (for the cream and the curtido)
- 1 g ground black pepper (for the relleno and the cream)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Place the yuca in a pot with enough water and 4 g (3/4 tsp) salt. Cook over medium heat until very tender, about 18 to 20 minutes. Drain, remove any tough inner fibers, and mash while hot until you have a thick, mostly smooth puree. Let it cool for 10 minutes.
- 2
While the yuca cools slightly, make the filling. Heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Add 30 g (1/4 cup) white onion and the garlic; sauté for 2 minutes. Add the cooked red beans, cumin, 1 g (1/4 tsp) black pepper, and 1 g (1/4 tsp) salt. Lightly mash the beans and cook for 3 to 4 minutes until you get a thick paste. Set aside and let cool.
- 3
For the slaw, combine the cabbage, carrot, the remaining 50 g (about 1/3 cup) white onion, white vinegar, sugar, oregano, 2 g (1/4 tsp) salt, and half of the lime juice in a bowl. Gently squeeze with clean hands to soften the vegetables slightly, then let rest while you finish the recipe.
- 4
In another bowl, stir together the Salvadoran cream or sour cream, alguashte, water, the remaining lime juice, and 1 g (1/4 tsp) black pepper until you have a creamy, pourable sauce. If it is too thick, add a few more drops of water. Set aside.
- 5
Add the chopped chipilín and the egg to the mashed yuca. Mix well until a uniform dough forms. If the dough feels too sticky, let it rest for 3 minutes so it firms up slightly.
- 6
Divide the yuca dough into 8 equal portions. Lightly moisten your hands, take one portion, flatten it, place 1 tablespoon of the red bean filling in the center, and close it to form a round, slightly flattened fritter. Repeat with the remaining portions.
- 7
Heat the remaining 30 ml (2 tbsp) vegetable oil in a wide skillet over medium heat. Cook the fritters for 3 to 4 minutes per side, until golden and lightly crusted. If you prefer to finish them in the oven, place them on a greased tray and bake at 400°F (200°C) for 8 to 10 minutes after pan-browning, flipping halfway through.
- 8
Serve the fritters hot with a base or drizzle of alguashte cream and the cabbage-carrot slaw on top or on the side.
Chef tips
Remove the fibrous core from the yuca well for a smoother texture. For deeper flavor, let the slaw rest an extra 15 minutes before serving.
Substitutions
If you cannot find chipilín, you can use a mix of chopped spinach and a little cilantro, though the flavor profile will change. Salvadoran cream can be replaced with thick sour cream.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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