Salvadoran yuca and mora patties with cuajada center, cumin tomato sauce, and warm radish salad

Instructions

1. 1

   Place the yuca in a pot with enough water and 1/2 teaspoon salt. Boil until very tender, 20 to 25 minutes. Drain, remove the tough inner fibers, and mash while hot until smooth.

2. 2

   While the yuca cooks, boil the mora leaves for 2 minutes in water with a pinch of salt. Drain, cool slightly, squeeze out excess water, and finely chop them.

3. 3

   Transfer the mashed yuca to a bowl and let it cool for 5 minutes. Add the mora leaves, egg, rice flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until you have a soft, shapeable dough. If it feels too wet, add a little more rice flour.

4. 4

   For the sauce, heat 1 tablespoon vegetable oil in a skillet over medium heat. Sauté half of the onion and the garlic for 2 to 3 minutes. Add the tomatoes, cumin, oregano, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and the water. Cook for 12 to 15 minutes, stirring occasionally, until thickened. Lightly crush with a spoon or blend if you want a smoother texture.

5. 5

   For the warm salad, heat 1 tablespoon vegetable oil in another skillet over medium heat. Add the remaining onion and the radishes, and sauté for 2 minutes just to slightly soften them. Remove from the heat and toss with the cilantro, lime juice, and a pinch of salt.

6. 6

   Divide the yuca mixture into 8 portions. Flatten each portion in your hand, place one cube of cuajada in the center, and close it up to form round patties about 1/2 inch thick.

7. 7

   Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Cook the patties for 4 to 5 minutes per side, until deeply golden and hot in the center. If you prefer to finish them in the oven, transfer them to a tray and bake for 8 minutes at 375°F / 190°C.

8. 8

   Serve the patties hot over the cumin tomato sauce and spoon the warm radish salad on top or on the side.