Salvadoran rice and chipilín cakes with fresh cheese, carrot slaw, and creamy roasted tomato sauce

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the tomatoes on a tray cut side up, add half of the chopped garlic, 1 tablespoon oil, a pinch of salt, and a pinch of pepper. Roast for 18 minutes, until soft and lightly browned.

2. 2

   2. While the tomatoes roast, make the slaw. In a bowl combine the grated carrot, shredded cabbage, white vinegar, dried oregano, sugar, and 1/2 teaspoon salt. Mix well and let stand for 15 minutes.

3. 3

   3. In another large bowl, combine the cooked rice, chopped chipilín, crumbled fresh cheese, beaten egg, rice flour, half of the chopped onion, the remaining chopped garlic, 1/2 teaspoon salt, and the rest of the pepper. Mix until you have a moist mixture that can be shaped.

4. 4

   4. Form 8 medium cakes with lightly damp hands, pressing them firmly so they hold together during cooking.

5. 5

   5. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook the cakes for 3 to 4 minutes per side, until firm and deeply golden. Work in batches if needed.

6. 6

   6. For the sauce, transfer the roasted tomatoes to a blender with the remaining onion, Salvadoran cream or sour cream, water, and a pinch of salt. Blend until smooth and creamy.

7. 7

   7. Pour the sauce into a small saucepan and cook over low heat for 3 minutes, stirring, just to bring the flavors together without letting it boil hard.

8. 8

   8. Serve two cakes per portion over a base of creamy roasted tomato sauce. Add the carrot slaw on top or on the side and finish with a little more crumbled fresh cheese if desired.