Salvadoran rice and chipilín patties with ricotta-style fresh cheese, light sesame cream, and fresh radish slaw

Instructions

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   1. In a large bowl, combine the cooked white rice, chopped fresh chipilín, ricotta-style fresh cheese, grated Salvadoran hard soft cheese, beaten egg, rice flour, half of the chopped white onion, half of the minced garlic, 1/2 teaspoon salt, and black pepper. Lightly mash part of the rice with a spoon so the mixture binds better.

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   2. Shape into 8 medium patties, pressing firmly with your hands. If the mixture feels too soft, let it rest for 5 minutes so the rice flour can absorb some moisture.

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   3. For the light sesame cream, blend or crush the toasted sesame seeds with the Salvadoran cream, water, 1 tablespoon lime juice, the remaining minced garlic, and a pinch of salt until smooth and creamy. Set aside.

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   4. In another bowl, make the fresh slaw by mixing the radishes, red onion, grated carrot, dried oregano, the remaining lime juice, 1 tablespoon vegetable oil, and the rest of the salt. Let it rest for 10 minutes.

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   5. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat, about 350 °F / 175 °C at the cooking surface. Add the remaining chopped white onion and cook for 1 minute to perfume the oil.

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   6. Place the patties in the skillet and cook for 3 to 4 minutes per side, until golden outside and heated through. Add the remaining 1 tablespoon vegetable oil as needed to finish browning them.

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   7. Serve the patties hot with the light sesame cream spooned over or on the side, along with the fresh radish and onion slaw.