Salvadoran yuca and cilantro patties with hard-soft cheese and creamy tomatillo sauce

Instructions

1. 1

   Place the cassava in a pot with enough water and 4 g salt. Cook until very tender, about 18 to 22 minutes. Drain, remove any tough fibrous core pieces, and mash while hot into a thick puree.

2. 2

   While the cassava cooks, heat a skillet or griddle over medium-high heat. Roast the tomatillos with half of the onion and half of the garlic for 8 to 10 minutes, turning them, until softened and lightly blistered.

3. 3

   Transfer the roasted tomatillos, roasted onion, roasted garlic, Salvadoran cream, cumin, 2 g salt, 1 g pepper, and 60 ml water to a blender. Blend until smooth and creamy. Set aside.

4. 4

   When the cassava mash is warm, mix it with the egg, rice flour, remaining onion, remaining garlic, half of the cilantro, 100 g of the hard-soft cheese, 2 g salt, and 1 g pepper. Mix well until the dough can hold its shape. If too soft, add a little more rice flour.

5. 5

   Shape 8 medium patties and lightly fill the center of each with some of the remaining cheese, sealing well so the cheese stays inside or near the center.

6. 6

   Heat 30 ml vegetable oil in a large skillet over medium heat. Brown the patties for 4 to 5 minutes per side, until firm and deeply golden. Cook in batches if needed.

7. 7

   If you want to keep them warm, place them on a tray and hold them in the oven at 200 °F / 95 °C while you finish cooking the rest.

8. 8

   Gently reheat the tomatillo sauce in a small saucepan over low heat for 2 to 3 minutes, without letting it boil hard.

9. 9

   Serve the patties hot with the creamy tomatillo sauce spooned over or on the side, and finish with the remaining cilantro sprinkled on top.