Salvadoran FoodSalvadoran toasted rice and chipilín patties with requesón center, roasted tomato sauce, and pickled cucumber
Golden patties that are crisp outside and tender inside, made with cooked rice, toasted ground rice, and fresh chipilín. They feature a creamy requesón center and are served with homemade roasted tomato sauce and quick-pickled cucumber for brightness. This is an original recipe inspired by Salvadoran home-style flavors and techniques.
Ingredients
- 300 g cooked white rice (cold or at room temperature)
- 80 g uncooked rice (for tostar and moler)
- 35 g fresh chopped chipilín (without stalks gruesos)
- 120 g requesón or ricotta-style fresh cheese (for the relleno)
- 40 g grated queso duro blando (for the dough)
- 1 unit egg (beaten)
- 60 g finely chopped white onion (divided)
- 6 g minced garlic (divided)
- 450 g ripe tomato (for roasting and licuar)
- 180 g cucumber (en medias lunas finas)
- 45 ml white vinegar (for the curtido)
- 90 ml water (for the curtido)
- 8 g sugar (for the curtido)
- 8 g salt (divided or to taste)
- 1 g dried oregano (divided)
- 1 g ground black pepper (or to taste)
- 60 ml vegetable oil (divided for frying and saltear)
- 8 g fresh chopped cilantro (for the sauce)
- 20 g green chili (without semillas and chopped, optional)
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 80 g (1/2 cup) uncooked rice in a dry skillet over medium heat and toast for 4 to 6 minutes, stirring constantly, until lightly golden and nutty. Let it cool, then grind it into a coarse flour.
- 2
2. Make the pickled cucumber: combine the cucumber, white vinegar, water, sugar, 3 g (1/2 tsp) salt, half of the chopped onion, and a pinch of oregano in a bowl. Mix well and let it sit while you prepare the rest of the recipe.
- 3
3. Roast the tomatoes on a griddle, skillet, or sheet pan in the oven at 400°F / 200°C for 15 minutes, turning once, until soft with charred spots. If using a skillet or griddle, roast over medium-high heat for 10 to 12 minutes.
- 4
4. Blend the roasted tomatoes with the remaining onion, half of the garlic, the green chili, 60 ml (1/4 cup) water, the cilantro, 2 g (1/2 tsp) salt, and the black pepper until you have a rustic sauce.
- 5
5. Heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Add the blended sauce and cook for 6 to 8 minutes, stirring occasionally, until slightly thickened. Adjust with a pinch of salt if needed and keep warm.
- 6
6. In a large bowl, mix the cooked white rice, coarse toasted rice flour, chopped chipilín, grated queso duro blando, egg, the remaining garlic, 2 g (1/2 tsp) salt, and 1 tablespoon vegetable oil. Mash and mix with your hands or a fork until a compact dough forms that can hold patties. If it feels too loose, let it rest for 5 minutes so the toasted rice absorbs moisture.
- 7
7. Season the requesón with a pinch of salt and a pinch of oregano. Divide it into 8 small portions.
- 8
8. Lightly moisten your hands. Take one portion of dough, flatten it, place one portion of requesón in the center, and close it up to form a patty about 6 to 7 cm (2 1/2 to 3 inches) wide. Repeat to make 8 patties total.
- 9
9. Heat the remaining vegetable oil in a large skillet over medium heat. Fry the patties for 3 to 4 minutes per side until deeply golden and firm. Work in batches if needed so the pan is not crowded.
- 10
10. Serve the patties hot over or beside the roasted tomato sauce, with the pickled cucumber well drained on top or on the side.
Chef tips
For a crispier texture, let the shaped patties rest for 10 minutes before frying. If the chipilín leaves are large, chop them finely so they blend better into the dough.
Substitutions
If you cannot find chipilín, you can use a mix of spinach and a little cilantro, though the flavor will change. Requesón can be replaced with firm ricotta or well-crumbled fresh cheese. Queso duro blando can be swapped for mild cotija or another semi-firm grated cheese.
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
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes
Salvadoran sweet plantain and red bean cakes with queso duro blando and roasted tomato chirmol
55 min
Salvadoran corn and squash fritters with fresh curd center, fire-roasted tomato sauce, and crisp radish salad
55 min
Salvadoran corn and mora herb fritters with seared fresh curd, tomatillo sauce, and sesame
55 min
Salvadoran rice and chipilín cakes with fresh cheese, carrot slaw, and creamy roasted tomato sauce
50 min
Salvadoran purple corn bites with black beans, fresh cheese, and warm cashew apple sauce
55 min
Salvadoran Yuca and Quesillo Cakes with Fresh Cucumber and Mint Salad
55 min