Criollo Taro Fritters with Cheese, Spiced Red Beans and Cilantro Butter

Instructions

1. 1

   1. In a medium skillet, heat 1 tablespoon vegetable oil over medium heat. Sauté half of the onion, half of the sweet pepper, and half of the garlic for 4 to 5 minutes, until fragrant and soft.

2. 2

   2. Add the cooked red beans, vegetable broth or water, ground cumin, grated panela, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook over medium-low heat for 12 to 15 minutes, stirring occasionally, until thick and stew-like. Keep warm.

3. 3

   3. In a large bowl, combine the grated taro with the pre-cooked cornmeal, egg, 70 g (2.5 oz) of the grated white cheese, the remaining onion, remaining sweet pepper, remaining garlic, 2 tablespoons of the chopped cilantro, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.

4. 4

   4. Divide the mixture into 8 portions. Place a little of the remaining white cheese in the center of each portion and close it, shaping thick fritters or compact ovals.

5. 5

   5. In a large skillet, heat the remaining 3 tablespoons vegetable oil over medium heat. Brown the fritters for 4 to 5 minutes per side until well sealed and golden. If you prefer to finish them in the oven, transfer them to a tray and bake at 375°F / 190°C for 8 to 10 minutes.

6. 6

   6. While the fritters finish cooking, melt the butter in a small saucepan over low heat. Add the rest of the chopped cilantro, the lime juice, and a pinch of salt. Cook for 30 seconds without letting it boil vigorously.

7. 7

   7. Serve a base of spiced red beans on each plate, place two taro-and-cheese fritters on top, and finish with the cilantro butter spooned over.

8. 8

   8. If desired, let the fritters rest for 2 minutes before serving so the cheese center sets slightly and holds its shape better.