Salvadoran sweet corn and dried shrimp cakes with avocado crema and radish slaw

Instructions

1. 1

   1. In a medium bowl, combine the white cabbage with the radishes, half of the chopped onion, half of the lime juice, 1 tablespoon of vegetable oil, the dried oregano, and a pinch of salt. Massage gently for 1 minute and let it rest while you prepare the rest.

2. 2

   2. Place the fresh corn kernels in a food processor or blender and pulse briefly until coarse; do not make it completely smooth. Transfer the ground corn to a large bowl.

3. 3

   3. Add the ground dried shrimp, corn flour, beaten egg, the remaining half of the onion, 1 finely grated garlic clove, half of the chopped cilantro, black pepper, and a pinch of salt to the bowl with the corn. Mix well until a thick batter forms. If it feels too dense, add the water little by little.

4. 4

   4. For the crema, blend the avocado with the Salvadoran cream, the remaining garlic clove, the rest of the lime juice, the rest of the cilantro, and a pinch of salt until smooth and creamy. Chill until needed.

5. 5

   5. Heat a griddle or large skillet over medium heat, about 350 °F / 175 °C at the surface. Add 2 tablespoons of vegetable oil.

6. 6

   6. Shape 8 cakes from the corn and shrimp mixture, using about 2 heaping tablespoons for each one. Place them on the hot griddle and flatten them lightly with a spatula.

7. 7

   7. Cook the cakes for 4 to 5 minutes per side, until golden on the outside and firm in the center. Add the remaining tablespoon of vegetable oil as needed to finish cooking.

8. 8

   8. Serve the cakes hot with a generous spoonful of avocado crema on top or on the side, and add the radish-cabbage slaw alongside.

9. 9

   9. If you want to keep them warm while finishing the batch, place them on a tray in a preheated oven at 200 °F / 95 °C for up to 10 minutes.