Salvadoran red bean and tender squash cakes with fresh cheese and cilantro tomato sauce

Instructions

1. 1

   1. In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add half of the onion, half of the garlic, and the green chile. Cook for 3 minutes until the onion softens.

2. 2

   2. Add the chopped tomatoes, half of the cilantro, 1/2 teaspoon salt, 1/2 teaspoon cumin, 1/8 teaspoon black pepper, and the water. Cook over medium heat for 12 minutes, stirring occasionally, until you have a thick but spoonable sauce. Keep warm.

3. 3

   3. In a large bowl, combine the mashed red beans, grated tender squash, fresh corn masa, the remaining onion, remaining garlic, the other 1/2 teaspoon cumin, the remaining salt, the remaining pepper, half of the crumbled fresh cheese, the rest of the cilantro, and the beaten egg.

4. 4

   4. Mix with your hands or a spoon until the mixture becomes uniform and shapeable. If it feels too wet, let it rest for 5 minutes so the masa can absorb some of the squash moisture.

5. 5

   5. Divide the mixture into 8 portions and shape into cakes about 1/2 inch thick.

6. 6

   6. Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Cook the cakes for 4 to 5 minutes per side until firm and deeply golden.

7. 7

   7. If you want to keep them warm, place them on a tray and hold them in the oven at 200 °F / 95 °C while you finish cooking the batch.

8. 8

   8. Serve the cakes hot with the cilantro tomato sauce on top or on the side. Finish with the remaining crumbled fresh cheese.