Salvadoran Red Bean and Chayote Fritters with Fresh Cheese and Roasted Sweet Pepper Sauce

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Place the tomatoes, red sweet pepper, and onion for the sauce on a tray. Drizzle with 1 tablespoon vegetable oil and roast for 20 minutes, or until the vegetables are tender with lightly browned edges.

2. 2

   While the vegetables roast, place the grated chayote in a clean towel and squeeze well to remove as much liquid as possible.

3. 3

   In a large bowl, mash the cooked red beans until coarse, leaving some chunks for texture.

4. 4

   Add the grated and drained chayote, corn kernels, pre-cooked corn flour, half of the crumbled fresh cheese, the beaten egg, chopped white onion, minced garlic, cilantro, dried oregano, 3/4 teaspoon salt, and black pepper to the bowl. Mix until a moist but shapeable mixture forms.

5. 5

   Divide the mixture into 8 portions and shape into fritters about 1/2 inch thick. If the mixture sticks too much, lightly moisten your hands with water.

6. 6

   Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook the fritters in batches for 4 to 5 minutes per side, until deeply golden and firm. Transfer to a paper towel-lined plate.

7. 7

   Remove the roasted vegetables from the oven. Place them in a blender with the water, lime juice, and remaining salt. Blend until smooth.

8. 8

   Pour the sauce into a small saucepan and cook over medium heat for 3 to 4 minutes to bring the flavors together. Adjust salt if needed.

9. 9

   Serve the fritters hot with the roasted sweet pepper sauce spooned over or on the side, and finish with the remaining crumbled fresh cheese.

10. 10

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