Salvadoran corn and watercress patties with seared fresh cheese, black bean cream, and fresh tomato slaw

Instructions

1. 1

   1. In a bowl, mix the fresh corn masa with the chopped watercress, half of the white onion, half of the chopped garlic, the egg, the grated Salvadoran hard-soft cheese, 3 g (1/2 tsp) salt, and the black pepper. Knead for 2 to 3 minutes until the mixture is even and shapeable.

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   2. Divide the mixture into 8 equal portions and shape into round patties about 1.5 cm thick. If the dough sticks, lightly moisten your hands with a little water.

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   3. Heat 30 ml (2 tbsp) vegetable oil in a large skillet over medium heat, about 350°F/175°C at the cooking surface. Cook the patties for 4 to 5 minutes per side, until golden and cooked through. Remove and keep warm.

4. 4

   4. For the black bean cream, place the cooked black beans, water, the remaining onion, the remaining garlic, ground cumin, and 2 g (1/4 tsp) salt in a blender. Blend until smooth.

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   5. Pour the bean cream into a small saucepan and cook over medium-low heat, around 195°F/90°C, for 5 to 7 minutes, stirring often, until slightly thickened. Adjust salt if needed.

6. 6

   6. Heat the remaining vegetable oil in a nonstick skillet over medium heat, about 350°F/175°C. Sear the slices of fresh curd cheese for 1 to 2 minutes per side, until lightly golden on the surface but not falling apart.

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   7. In a separate bowl, combine the shredded cabbage, diced tomato, radishes, lime juice, dried oregano, and the remaining salt. Toss well and let rest for 5 minutes so the fresh slaw can absorb the flavors.

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   8. To serve, spread black bean cream on each plate, arrange 2 patties on top or alongside, add the seared slices of fresh curd cheese, and finish with a portion of the fresh tomato slaw. Serve immediately.