Salvadoran corn and watercress patties with quesillo, white bean cream, and green tomato chirmol

Instructions

1. 1

   1. In a bowl, mix the fresh corn masa with the chopped watercress, half of the chopped white onion, half of the chopped garlic, the egg, 4 g salt (3/4 tsp), and 1 g black pepper (1/4 tsp) until you have a uniform, shapeable dough.

2. 2

   2. Divide the dough into 8 equal portions. Flatten each portion in your hand, place a little quesillo in the center, and seal to form medium patties.

3. 3

   3. Heat 30 ml (2 tbsp) vegetable oil in a large skillet over medium heat, about 350°F / 175°C cooking surface temperature. Fry the patties for 3 to 4 minutes per side, until golden and cooked through. Remove and set aside on a plate.

4. 4

   4. For the smooth white bean cream, heat 7 ml (1/2 tbsp) oil in a small saucepan over medium heat. Sauté the remaining half of the onion and the remaining half of the garlic for 2 minutes, until fragrant.

5. 5

   5. Add the cooked white beans, Salvadoran cream, water, 2 g salt (1/4 tsp), and 1 g black pepper (1/4 tsp). Cook for 5 minutes over medium-low heat, about 300°F / 150°C.

6. 6

   6. Blend or mash the bean mixture until thick and smooth. If needed, adjust with an extra tablespoon of water so it is creamy but not runny.

7. 7

   7. For the chirmol, combine the green tomato, fresh cilantro, the rest of the chopped white onion, lime juice, 8 ml (1/2 tbsp) vegetable oil, and 2 g salt (1/4 tsp) in a bowl. Let it rest for 5 minutes so the flavors come together.

8. 8

   8. Spread a layer of smooth white bean cream on each plate, place 2 patties per serving on top, and finish with a generous spoonful of green tomato chirmol. Serve immediately.