Salvadoran ojushte and cheese fritters with red bean cream and sweet pepper sauce

Instructions

1. 1

   1. Place the cooked ojushte and cooked potato in a large bowl and mash them until you have a rustic but even puree.

2. 2

   2. Add the fresh cheese, beaten egg, corn flour, half of the chopped onion, half of the red sweet pepper, half of the garlic, the cilantro, 1/2 teaspoon salt, and the black pepper to the puree. Mix well until a soft dough forms that can be shaped.

3. 3

   3. Divide the mixture into 8 portions and shape medium fritters about 1.5 cm thick. If the mixture feels too wet, let it rest for 5 minutes so the corn flour can absorb some moisture.

4. 4

   4. Heat a large skillet over medium heat. Add 2 tablespoons vegetable oil and cook the fritters for 4 to 5 minutes per side, until deeply golden and heated through. Keep warm. If you want to finish them in the oven, place them in the oven for 5 minutes at 180 °C / 350 °F after browning.

5. 5

   5. While the fritters cook, make the bean cream. In a medium saucepan over medium heat, heat 1 tablespoon vegetable oil and sauté the remaining onion, remaining sweet pepper, and remaining garlic for 4 minutes, until fragrant and softened.

6. 6

   6. Add the cooked red beans along with 120 ml (1/2 cup) of their cooking broth, the cumin, oregano, and the remaining 1/2 teaspoon salt. Cook for 6 to 8 minutes, stirring, until the mixture thickens slightly.

7. 7

   7. Remove from the heat and blend the bean mixture with the cream until thick and silky. Return it to the saucepan and heat for 1 to 2 more minutes over low heat, without bringing it to a hard boil.

8. 8

   8. Serve 2 fritters per portion with the red bean and sweet pepper cream underneath or on the side. Finish hot and adjust salt and pepper if needed.