Salvadoran red bean and tender squash cakes with alguashte tomato sauce

Instructions

1. 1

   1. In a large bowl, place the cooked and drained red beans. Mash them with a fork until you get a rustic texture, leaving a few whole pieces for better body in the cakes.

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   2. Place the grated tender squash in a clean towel or squeeze it gently with your hands to remove some moisture. Add it to the bowl with the beans.

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   3. Add half of the chopped white onion, half of the minced garlic, half of the chopped fresh cilantro, the egg, corn flour, crumbled fresh cheese, 1/2 teaspoon salt, and black pepper. Mix well until a soft but shapeable mixture forms.

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   4. Divide the mixture into 8 equal portions and shape medium cakes, pressing them firmly with your hands so they hold together during cooking.

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   5. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once hot, fry the cakes for 3 to 4 minutes per side until golden and firm. If needed, transfer them to a tray and keep warm in an oven at 250 °F / 120 °C.

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   6. For the sauce, heat the remaining tablespoon of vegetable oil in a small saucepan over medium heat. Sauté the remaining onion, remaining garlic, and chopped green chile for 2 to 3 minutes until fragrant.

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   7. Stir in the chopped ripe tomato, the remaining salt, and the water. Cook for 8 to 10 minutes, stirring occasionally, until the tomato breaks down and the sauce thickens slightly.

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   8. Add the alguashte and stir immediately to prevent lumps. Cook for 2 more minutes over low heat until the sauce becomes velvety. Turn off the heat and add the lime juice.

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   9. Serve the warm Salvadoran cakes with the alguashte tomato sauce spooned over the top or on the side. Finish with the remaining fresh cilantro.

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    10. If you prefer oven cooking instead of skillet frying, place the cakes on a lightly oiled tray and bake at 400 °F / 200 °C for 18 to 20 minutes, turning them halfway through.