Salvadoran spiced squash patties with mashed red beans and warm tomato-mint sauce

Instructions

1. 1

   1. Place the grated squash in a clean kitchen towel and gently squeeze out some of the excess moisture. Transfer it to a large bowl.

2. 2

   2. Add the masa harina, fresh cheese, egg, 40 g (about 1/3 cup) of the chopped onion, 1 minced garlic clove, 1 g (1/2 tsp) cumin, dried oregano, 3 g (1/2 tsp) salt, and a pinch of black pepper to the bowl with the squash. Mix well until you have a moist but shapeable mixture.

3. 3

   3. Form 8 patties of equal size, compacting them well with your hands so they hold together.

4. 4

   4. Heat 30 ml (2 tbsp) vegetable oil in a large skillet over medium heat. Once hot, cook the patties in 2 batches for 4 to 5 minutes per side, until golden and cooked through. Keep the finished patties warm in a 200°F / 95°C oven while you cook the rest.

5. 5

   5. For the beans, place the cooked red beans and bean broth or water in a saucepan. Add 40 g (about 1/3 cup) chopped onion, 1 minced garlic clove, 1 g (1/2 tsp) cumin, 1 g (1/4 tsp) salt, and a pinch of black pepper. Cook over medium heat for 6 to 8 minutes, mashing partially until thick and rustic.

6. 6

   6. For the warm sauce, heat the remaining oil in a small skillet over medium heat. Sauté the remaining onion with the remaining garlic for 2 minutes. Add the chopped tomatoes, the rest of the salt, and cook for 5 to 6 minutes until they release their juices and make a light sauce.

7. 7

   7. Stir half of the chopped mint and the lime juice into the sauce. Cook for 30 seconds more and remove from the heat.

8. 8

   8. To serve, spread a layer of mashed red beans on each plate, top with 2 patties per serving, and finish with the warm tomato sauce. Sprinkle the remaining mint over the top and serve immediately.