Salvadoran corn and green plantain patties with ricotta-style cheese and chile pasa tomato sauce

Instructions

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   1. Place the tomatoes, half of the chopped onion, and 1 garlic clove on a skillet or griddle over medium heat. Roast for 10 to 12 minutes, turning the tomatoes, until well charred and soft. If preferred, roast them in the oven at 400°F / 200°C for 15 minutes.

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   2. While the vegetables roast, place the dried chile pasa in a bowl with 60 ml (1/4 cup) hot water for 10 minutes to soften.

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   3. In a blender, combine the roasted tomatoes, roasted onion and garlic, softened chile pasa, its soaking liquid, 60 ml (1/4 cup) additional water, 1/2 teaspoon salt, a pinch of black pepper, and half of the cumin. Blend until smooth.

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   4. Heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Pour in the sauce and cook for 8 to 10 minutes, stirring occasionally, until slightly thickened. Keep warm.

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   5. In a large bowl, lightly mash the cooked corn with a fork or potato masher so some kernels break down while still keeping texture.

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   6. Add the grated green plantain, crumbled ricotta-style fresh cheese, beaten egg, remaining onion, remaining garlic, cilantro, remaining salt, black pepper, and the rest of the cumin. Mix well until a moist mixture forms that can hold together when shaped.

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   7. Divide the mixture into 8 equal portions and shape into medium patties about 2 cm thick, using slightly damp hands.

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   8. Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Cook the patties in batches for 4 to 5 minutes per side, until golden brown, firm, and cooked through inside.

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   9. Serve the patties hot with the chile pasa tomato sauce spooned over the top or on the side. If desired, finish with a little extra chopped fresh cilantro.

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    10. To reheat, place the patties on a tray and warm them at 350°F / 175°C for 8 to 10 minutes, or until heated through and lightly crisp again.