Salvadoran FoodCrispy red bean and chayote cakes with fresh cheese and green chile tomato sauce
An original recipe inspired by traditional Salvadoran flavors: golden cakes made with cooked red beans and grated chayote, bound with corn and topped with fresh cheese. They are served with a homemade tomato and green chile sauce, plus a touch of crema and mint for a fresh contrast.
Ingredients
- 300 g cooked and drained red beans (machacados lightly)
- 250 g chayote squash (pelado and grated)
- 80 g pre-cooked corn flour (for dar estructura)
- 120 g Salvadoran fresh cheese (60 g for the mezcla and 60 g for servir, desmoronado)
- 1 unit egg (beaten)
- 90 g white onion (finely chopped, divided)
- 2 cloves garlic (chopped)
- 8 g fresh mint (chopped, divided)
- 400 g ripe tomatoes (chopped)
- 1 unit green chile (without semillas and chopped)
- 60 ml Salvadoran crema (for servir)
- 45 ml vegetable oil (divided)
- 6 g salt (or to taste, divided)
- 1 g ground cumin (divided)
- 1 g black pepper (or to taste)
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
1. Place the grated chayote in a clean towel and squeeze it well to remove excess moisture. Set aside.
- 2
2. In a medium skillet, heat 1 tablespoon of vegetable oil over medium heat. Add half of the white onion and 1 garlic clove. Cook for 2 to 3 minutes until fragrant.
- 3
3. Add the chopped tomatoes, green chile, 1/2 teaspoon salt, 1/4 teaspoon cumin, and black pepper. Cook over medium heat for 10 minutes, stirring occasionally, until a thick sauce forms. Keep warm.
- 4
4. In a large bowl, combine the mashed red beans, squeezed chayote, pre-cooked corn flour, beaten egg, remaining white onion, the other garlic clove, 60 g fresh cheese, half of the chopped mint, 1/2 teaspoon salt, and 1/4 teaspoon cumin.
- 5
5. Shape the mixture into 8 medium cakes, pressing firmly with your hands so they hold together.
- 6
6. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook the cakes for 4 to 5 minutes per side until golden and crisp outside. If you prefer to finish them in the oven, transfer them to a tray and bake for 5 minutes at 375 °F / 190 °C.
- 7
7. Stir the Salvadoran crema with the remaining chopped mint in a small bowl.
- 8
8. Serve the cakes hot with the green chile tomato sauce spooned over or on the side. Finish with the remaining 60 g crumbled fresh cheese and the mint crema.
Chef tips
Squeeze the chayote very well to avoid a wet mixture. If the mixture feels too soft, add 1 or 2 extra tablespoons of pre-cooked corn flour. The sauce can be blended if you prefer a smoother texture.
Substitutions
You can replace fresh cheese with shredded quesillo or mild feta. Mint can be swapped for cilantro for a different flavor profile. If chayote is unavailable, use well-drained zucchini.
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 imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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