Salvadoran corn and chayote patties stuffed with fresh curd cheese and roasted tomato-pumpkin seed sauce

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the tomatoes, green chili, half of the chopped onion, and half of the garlic on a tray. Add 1 tablespoon vegetable oil, a pinch of salt, and roast for 20 minutes, or until the tomatoes are very soft with some charred spots.

2. 2

   2. While the vegetables roast, place the grated and squeezed chayote in a large bowl. Add the fresh corn masa, egg, remaining half of the onion, remaining half of the garlic, half of the cilantro, 1 teaspoon salt, and 1/4 teaspoon pepper. Mix with your hands until you have a uniform, shapeable dough.

3. 3

   3. In another bowl, mix the crumbled fresh curd cheese with the remaining cilantro and a pinch of pepper. Set this filling aside.

4. 4

   4. Divide the dough into 8 equal portions. Take one portion, flatten it in your hand, place a tablespoon of the cheese filling in the center, and close it using another small piece of dough or by wrapping the same dough around the cheese. Gently flatten to form a patty about 1.5 cm thick. Repeat with all portions.

5. 5

   5. Once the tomatoes are roasted, transfer them to a blender with the roasted green chili, roasted onion, roasted garlic, ground pumpkin seed seasoning, water, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Blend until smooth.

6. 6

   6. Heat a saucepan over medium heat and add 1 tablespoon vegetable oil. Pour in the blended sauce and cook for 8 to 10 minutes, stirring often, until slightly thickened and the pumpkin seed seasoning is fully incorporated. Taste and adjust salt if needed.

7. 7

   7. Heat the remaining oil in a large skillet over medium heat, to about 175 °C / 350 °F if using a thermometer. Fry the patties in batches for 3 to 4 minutes per side, until golden outside and hot in the center. Transfer to paper towels.

8. 8

   8. Toss the radishes with the lime juice and a pinch of salt. Place lettuce leaves on each plate, arrange the hot patties on top, and spoon over the roasted tomato-pumpkin seed sauce. Finish with the seasoned radishes and serve immediately.