Salvadoran corn and alguashte patties with ricotta-style fresh cheese and warm roasted tomato sauce

Instructions

1. 1

   1. Preheat the oven to 400 °F / 200 °C. Place the tomatoes on a tray with half of the onion, the garlic, and 1 tablespoon of vegetable oil. Roast for 18 minutes, until the tomatoes are soft and lightly browned around the edges.

2. 2

   2. While the vegetables roast, combine the ground corn, half of the fresh cheese, alguashte, green pepper, half of the cilantro, the egg, rice flour, 1 teaspoon salt, and black pepper in a bowl. Add the remaining onion and mix until you get a moist but shapeable dough.

3. 3

   3. If the mixture feels too soft, let it rest for 5 minutes so the rice flour and alguashte can absorb moisture. Shape 8 medium patties with lightly moistened hands.

4. 4

   4. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Brown the patties for 3 to 4 minutes per side until firm and deeply golden. Transfer them to a paper towel-lined plate.

5. 5

   5. Remove the roasted tomatoes, onion, and garlic from the oven. Blend or mash them with the oregano, cream, 1/4 teaspoon salt, and the remaining cilantro to make a rustic sauce. If desired, warm it for 2 more minutes in a small saucepan over low heat.

6. 6

   6. Serve 2 patties per portion. Top with the remaining crumbled fresh cheese and spoon over the warm roasted tomato sauce. Adjust salt to taste and serve right away.