Salvadoran white bean and loroco patties with toasted corn cream and pickled onion

Instructions

1. 1

   1. Make the pickled onion: combine the red onion with the lime juice, 1 g (1/8 tsp) salt, 1 g (1/8 tsp) black pepper, and half of the chopped cilantro. Let it rest for 15 minutes while you continue with the recipe.

2. 2

   2. For the toasted corn cream, heat a skillet over medium heat. Add 15 ml (1 tbsp) oil and cook 60 g (about 1/3 cup) of the cooked corn with half of the white onion and half of the garlic. Cook for 4 to 5 minutes, stirring, until the corn develops golden spots.

3. 3

   3. Transfer the toasted corn, onion, and garlic to a blender. Add the cream, vegetable broth or water, and 1 g (1/8 tsp) salt. Blend until smooth. Set aside.

4. 4

   4. In a bowl, mash the cooked white beans until coarse, leaving some pieces whole. Add the remaining cooked corn, remaining white onion, remaining garlic, chopped loroco, fresh cheese, egg, corn flour, 4 g (3/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Mix well until a moist but shapeable mixture forms.

5. 5

   5. Shape the mixture into 8 equal patties using lightly damp hands. If the mixture feels too soft, let it rest for 5 minutes so the corn flour can absorb some moisture.

6. 6

   6. Heat a large skillet over medium heat with 30 ml (2 tbsp) oil. Cook the patties for 3 to 4 minutes per side until deeply golden and firm. Keep warm. If you prefer to finish them in the oven, place them in the oven for 5 minutes at 180 °C / 350 °F after browning.

7. 7

   7. Pour the blended corn cream into a small saucepan and warm it over low heat for 3 to 4 minutes, stirring, until slightly thickened. Do not let it boil vigorously.

8. 8

   8. To serve, spread the toasted corn cream onto plates, place the hot patties on top, and finish with the pickled onion and the remaining chopped cilantro.

9. 9

   9. Serve immediately so the patties keep their crisp exterior and the cream stays silky.