Salvadoran white bean and loroco patties with ricotta-style cheese, over roasted tomato sauce and mild pickled onion

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the tomatoes and green pepper on a tray, add 1 tablespoon vegetable oil, half of the garlic, 1/2 teaspoon salt, and the black pepper. Roast for 18 minutes, until the tomatoes are soft and lightly browned at the edges.

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   2. While the vegetables roast, make the mild pickled onion. In a bowl, combine 40 g white onion, white vinegar, water, sugar, and 1/4 teaspoon salt. Let it rest for 15 minutes.

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   3. In another bowl, mash the cooked white beans until rustic and slightly chunky. Add the chopped loroco, 80 g of the ricotta-style fresh cheese, the beaten egg, corn flour, the remaining 40 g white onion, the rest of the garlic, and 1/2 teaspoon salt. Mix well.

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   4. Shape the white bean and loroco mixture into 8 medium patties. If the mixture feels too soft, let it rest for 5 minutes so the corn flour can absorb moisture.

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   5. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook the patties for 3 to 4 minutes per side, until golden outside and firm. Remove and set aside on a plate.

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   6. Transfer the roasted tomatoes, green pepper, and their juices to a blender or food processor. Add the dried oregano and blend into a rustic sauce. If you prefer a looser sauce, add 1 to 2 tablespoons of water.

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   7. Pour the sauce into a small saucepan and cook over medium heat for 3 minutes, adjusting with the remaining salt to taste.

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   8. To serve, spread a layer of roasted tomato sauce on each plate, place the warm patties on top, and finish with the remaining crumbled fresh cheese and the mild pickled onion.

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   9. Serve immediately while the patties are still crisp on the outside and tender inside.