Salvadoran FoodSalvadoran green plantain and loroco cakes with ricotta, mild purple cabbage slaw, and roasted tomatillo sauce
An original recipe inspired by traditional flavors from El Salvador: crispy outside and tender inside cakes made with boiled green plantain, loroco, and ricotta, served with a fresh purple cabbage slaw and a roasted tomatillo-cilantro sauce. Ideal for lunch or a light dinner.
Ingredients
- 700 g green plantain (pelado and cut en trozos)
- 80 g loroco buds (chopped)
- 150 g ricotta cheese (well escurrido)
- 1 unit egg (beaten)
- 30 g corn flour (for dar firmeza)
- 90 g white onion (finely chopped, divided)
- 6 g garlic (chopped, divided)
- 20 g fresh cilantro (chopped, divided)
- 8 g salt (divided to taste)
- 2 g black pepper (freshly ground)
- 60 ml vegetable oil (divided)
- 300 g tomatillo (without peel and lavado)
- 180 g roma tomato (cut a the mitad)
- 25 g green chili (without semillas for menos picante)
- 30 ml lime juice (freshly squeezed)
- 180 g purple cabbage (finely grated)
- 70 g carrot (grated)
- 1 g dried oregano (for the curtido)
- 4 g sugar (for suavizar the curtido)
- 30 ml white vinegar (for the curtido)
- 750 ml water (for cocer the plátano and ajustar the sauce si hace falta)
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 green plantain in a pot with 750 ml (3 cups) water and 1/2 teaspoon salt. Cook over medium heat for 15 to 18 minutes, until tender but not falling apart. Drain well and mash while still hot into a thick puree.
- 2
2. While the plantain cooks, make the mild slaw: combine the purple cabbage, carrot, 30 g (about 1/4 cup) of the chopped onion, white vinegar, lime juice, sugar, dried oregano, and 1/4 teaspoon salt in a bowl. Gently massage with clean hands and let rest for 15 minutes.
- 3
3. For the sauce, heat a skillet or griddle over medium-high heat, or preheat the oven to 425°F (220°C). Roast the tomatillos, roma tomato, green chili, 30 g onion, and 1 garlic clove with 1 tablespoon oil for 8 to 10 minutes in the skillet, turning them, or bake for 12 to 15 minutes at 425°F (220°C), until browned and soft.
- 4
4. Blend the roasted tomatillos, tomato, green chili, roasted onion, and roasted garlic with half of the cilantro, 60 ml (1/4 cup) water, 1/4 teaspoon salt, and a pinch of black pepper. If the sauce is too thick, add a little more water. Set aside.
- 5
5. In a medium skillet, heat 1 tablespoon oil over medium heat. Sauté the remaining onion and remaining garlic for 2 minutes. Add the chopped loroco and cook 2 minutes more, just until fragrant. Let cool slightly.
- 6
6. In a large bowl, mix the mashed plantain, loroco sauté, ricotta, beaten egg, corn flour, remaining cilantro, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until a shapeable dough forms. If it feels too soft, let it rest for 5 minutes so the flour absorbs moisture.
- 7
7. Shape 8 medium cakes with lightly damp hands. Gently flatten them to about 1.5 cm thick.
- 8
8. Heat 2 tablespoons oil in a large skillet over medium heat. Cook the cakes for 3 to 4 minutes per side, until golden and crisp on the outside. Transfer to a paper towel-lined plate.
- 9
9. Pour the blended sauce into a small saucepan and cook for 4 to 5 minutes over medium heat, stirring occasionally, until the flavor develops and it thickens slightly. Adjust salt if needed.
- 10
10. Serve 2 cakes per portion, topped with or alongside the roasted tomatillo sauce, and finish with the mild purple cabbage slaw on top or on the side.
Chef tips
For a firmer texture, cool the mashed plantain for 10 minutes before mixing. If the loroco tastes very floral, sauté it for 1 extra minute to soften its flavor.
Substitutions
You can substitute the ricotta with well-drained crumbled fresh cheese. If tomatillos are unavailable, use green tomatoes plus a few extra drops of lime juice. Purple cabbage can be replaced with green cabbage.
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 imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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