Salvadoran FoodSalvadoran yuca and mora patties with seared fresh curd, tomatillo sauce, and cilantro onions
An original recipe inspired by traditional Salvadoran flavors: soft patties made with cooked yuca and mora greens, pan-seared and served with seared fresh curd, a light tomatillo sauce, and fresh cilantro onions. It is a homey, vegetable-forward, comforting dish.
Ingredients
- 700 g peeled yuca in chunks (for cocer and hacer the dough)
- 120 g chopped mora greens (without stalks duros)
- 200 g fresh curd cheese (cut en 8 slices)
- 300 g tomatillos (without peel)
- 160 g white onion (mitad for the sauce and mitad en pluma fina)
- 20 g fresh cilantro (chopped)
- 12 g garlic (divided)
- 35 g rice flour (for dar estructura)
- 50 g egg (beaten)
- 60 ml Salvadoran cream or sour cream (for the sauce)
- 45 ml vegetable oil (divided)
- 15 ml lime juice (for the onion)
- 8 g salt (or to taste, divided)
- 2 g black pepper (divided)
- 750 ml water (approx., for cocer and ajustar the sauce)
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 yuca in a pot with 600 ml (2 1/2 cups) water and 4 g (3/4 tsp) salt. Cook over medium heat for 20 to 25 minutes, until very tender. Drain, remove any tough inner fibers, and mash while hot into a thick puree.
- 2
2. While the yuca cooks, boil the mora greens in enough water for 3 minutes. Drain well, let them cool slightly, and chop finely so they blend evenly into the mixture.
- 3
3. In a skillet, heat 15 ml (1 tbsp) oil over medium heat. Sauté 6 g (2 cloves) chopped garlic and 80 g (about 2/3 cup) chopped onion for 3 to 4 minutes, until softened. Add the chopped mora greens, a pinch of salt, and a pinch of black pepper; cook 2 minutes more. Fold this mixture into the mashed yuca.
- 4
4. Add the rice flour, beaten egg, and 1 g (1/4 tsp) black pepper to the bowl with the yuca and mora mixture. Mix until a shapeable dough forms. If it feels too wet, let it rest for 5 minutes so the rice flour absorbs some moisture.
- 5
5. Divide the mixture into 8 portions and shape medium patties. Place them on a tray and refrigerate for 10 minutes so they hold their shape better.
- 6
6. For the sauce, place the tomatillos and the remaining 6 g (2 cloves) garlic in a skillet or on a griddle. Roast over medium heat for 8 to 10 minutes, turning as needed, until the tomatillos are soft and lightly charred. If using an oven, roast at 400°F (200°C) for 12 to 15 minutes.
- 7
7. Blend the roasted tomatillos, roasted garlic, 80 g onion, cream, 120 ml (1/2 cup) water, 2 g (1/2 tsp) salt, and a pinch of black pepper until smooth. Transfer to a small saucepan and simmer over low heat for 3 to 4 minutes to bring the flavors together.
- 8
8. Toss the remaining sliced onion with the lime juice, half of the chopped cilantro, and a pinch of salt. Let it rest for 10 minutes so it softens slightly.
- 9
9. Heat 15 ml (1 tbsp) oil in a large skillet over medium heat. Cook the yuca and mora patties for 4 to 5 minutes per side, until golden outside. If you prefer to finish them in the oven, transfer them for 5 minutes at 375°F (190°C) after searing.
- 10
10. In the same skillet, add the remaining 15 ml (1 tbsp) oil and sear the slices of fresh curd cheese for 1 to 2 minutes per side over medium heat, until hot and lightly golden without falling apart.
- 11
11. Serve 2 patties per portion, spoon the warm tomatillo sauce over them, place the seared fresh curd on top or alongside, and finish with the cilantro onion mixture and the remaining fresh cilantro.
- 12
12. Adjust with salt and black pepper to taste before serving.
Chef tips
If the yuca is very fibrous, remove the inner core thoroughly before mashing. For firmer patties, chill the mixture for 15 extra minutes before cooking.
Substitutions
You can substitute the mora greens with spinach or Swiss chard. Fresh curd cheese can be replaced with firm queso fresco. If you do not have rice flour, use the same amount of masa harina, though the texture will be slightly more rustic.
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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