Salvadoran green plantain and white bean patties with queso duro blando, roasted guaque chile sauce, and fresh cabbage slaw

Instructions

1. 1

   Place the green plantain pieces in a pot with enough water to cover and a pinch of salt. Cook over medium heat for 15 to 18 minutes, until tender but not falling apart. Drain well and mash while hot into a thick puree.

2. 2

   While the plantains cook, make the slaw: combine the cabbage, carrot, lime juice, apple cider vinegar, sugar, 1/2 teaspoon salt, 1/2 teaspoon oregano, and 1 tablespoon cilantro. Massage with your hands for 1 minute and let it rest for 15 minutes.

3. 3

   For the sauce, heat a skillet or griddle over medium-high heat. Roast the tomatoes, half of the onion, and 2 garlic cloves with 1 teaspoon oil for 8 to 10 minutes, turning them until they have charred spots. Separately toast the guaque chile for 20 to 30 seconds per side without burning it, then soak it in hot water for 5 minutes.

4. 4

   Blend the roasted tomatoes, roasted onion, roasted garlic, soaked guaque chile, 180 ml (3/4 cup) water, 1/4 teaspoon salt, and a pinch of black pepper until smooth. Transfer to a small saucepan and cook over low heat for 5 minutes with 1 teaspoon oil, stirring occasionally.

5. 5

   In a medium skillet, heat 1 tablespoon oil over medium heat. Sauté the remaining chopped onion and 1 chopped garlic clove for 2 to 3 minutes. Add the white beans and season with 1/2 teaspoon salt, the remaining black pepper, and the remaining oregano. Cook for 2 minutes and lightly mash the beans. Let cool slightly.

6. 6

   In a large bowl, mix the mashed plantains, sautéed beans, beaten egg, corn flour, and half of the queso duro blando. Adjust with the remaining salt if needed. Divide into 8 portions and shape into thick patties. Place some of the remaining cheese cubes near the center of each patty and seal well.

7. 7

   Heat the oven to 200°F and 95°C to keep the cooked patties warm. Then heat 2 tablespoons oil in a large skillet over medium heat. Cook the patties for 3 to 4 minutes per side, until golden and firm. Transfer them to the oven while you finish the rest.

8. 8

   Serve 2 patties per portion with plenty of guaque chile sauce spooned over or on the side. Add the fresh slaw and finish with the remaining cilantro.