Salvadoran FoodSalvadoran mora greens and potato cakes with fresh curd, green tomato chirmol, and pickled onion
An original recipe inspired by traditional Salvadoran flavors: golden potato and mora greens cakes mixed with fresh curd, served with roasted green tomato chirmol and lightly citrus-pickled onion. It is a homestyle, comforting, vegetarian dish.
Ingredients
- 500 g potatoes (peladas and diced)
- 120 g mora greens (lavadas and chopped)
- 120 g fresh curd cheese (desmoronada)
- 40 g corn flour (for dar estructura)
- 1 unit egg (lightly beaten)
- 120 g white onion (the mitad chopped fina and the mitad en pluma)
- 300 g green tomatoes (for roasting)
- 30 g green chile (without semillas and chopped)
- 15 g cilantro (chopped)
- 30 ml lime juice (freshly squeezed)
- 45 ml vegetable oil (divided)
- 8 g salt (or to taste)
- 2 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Place the potatoes in a pot with enough water and 4 g salt. Cook over medium heat for 12 to 15 minutes, until tender. Drain and mash into a rustic puree; let cool for 10 minutes.
- 2
2. While the potatoes cook, place the sliced onion in a bowl with the lime juice and 1 g salt. Mix well and let it sit to lightly pickle.
- 3
3. Heat a skillet or griddle over medium-high heat. Roast the green tomatoes and green chile for 8 to 10 minutes, turning them until softened and charred in spots. Transfer to a board and finely chop.
- 4
4. In a bowl, mix the roasted green tomatoes, chopped green chile, half of the cilantro, 15 ml (1 tbsp) vegetable oil, 1 g salt, and a pinch of black pepper to make the chirmol. Set aside.
- 5
5. Heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Add the chopped white onion and cook for 2 minutes. Add the mora greens and cook for 3 to 4 minutes, until wilted and their moisture has evaporated. Season with 1 g salt and a little black pepper; let cool slightly.
- 6
6. In a large bowl, combine the mashed potatoes, sautéed mora greens, crumbled fresh curd cheese, corn flour, egg, 1 g salt, and the remaining black pepper. Mix well until you have a soft mixture that can be shaped.
- 7
7. Divide the mixture into 8 portions and shape into medium-thick round cakes. If desired, chill them for 10 minutes so they hold their shape better.
- 8
8. Preheat the oven to 200 °C / 400 °F. This will help keep the browned cakes warm while you finish the rest.
- 9
9. Heat the remaining vegetable oil in a wide skillet over medium heat. Cook the cakes in batches for 3 to 4 minutes per side, until golden and firm. Transfer them to the oven at 200 °C / 400 °F for 5 minutes to heat through evenly.
- 10
10. Serve the cakes hot with the green tomato chirmol on top or on the side. Finish with the pickled onion and the remaining cilantro over the top.
Chef tips
If the mixture feels too wet because of the potatoes or mora greens, add 1 extra tablespoon of corn flour. For a smokier flavor, roast the green tomatoes directly on a very hot griddle.
Substitutions
You can substitute the fresh curd cheese with firm queso fresco. If mora greens are unavailable, use spinach, though the traditional flavor will change slightly. The green chile can be omitted for a milder version.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes
Salvadoran sweet plantain and red bean cakes with queso duro blando and roasted tomato chirmol
55 min
Salvadoran corn and squash fritters with fresh curd center, fire-roasted tomato sauce, and crisp radish salad
55 min
Salvadoran corn and mora herb fritters with seared fresh curd, tomatillo sauce, and sesame
55 min
Salvadoran rice and chipilín cakes with fresh cheese, carrot slaw, and creamy roasted tomato sauce
50 min
Salvadoran purple corn bites with black beans, fresh cheese, and warm cashew apple sauce
55 min
Salvadoran Yuca and Quesillo Cakes with Fresh Cucumber and Mint Salad
55 min