Salvadoran yuca and loroco fritters with red bean cream and pineapple slaw

Instructions

1. 1

   1. Place the yuca in a pot with enough water and 4 g salt (3/4 tsp). Cook over medium heat until very tender, 20 to 25 minutes. Drain, remove any tough inner fibers, and mash while still warm until you have a firm puree.

2. 2

   2. While the yuca cooks, make the slaw: combine the cabbage, pineapple, red onion, white vinegar, lime juice, sugar, 2 g salt (1/4 tsp), 1/2 tsp dried oregano, and a pinch of black pepper in a bowl. Lightly massage with clean hands and let sit for 20 minutes.

3. 3

   3. Heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Add half of the white onion and half of the garlic. Sauté for 2 to 3 minutes until softened. Add the cooked red beans, vegetable broth or water, 1/2 tsp dried oregano, and a pinch of salt. Cook for 5 minutes.

4. 4

   4. Blend or mash the bean mixture until thick and creamy. Return it to the skillet over low heat, stir in the Salvadoran cream, and cook 2 minutes more, stirring until smooth. Adjust with black pepper and keep warm.

5. 5

   5. In a large bowl, mix the mashed yuca with the chopped loroco, fresh cheese, beaten egg, rice flour, the remaining white onion, the remaining garlic, 2 g salt (1/4 tsp), and black pepper to taste. Mix until a workable dough forms.

6. 6

   6. Divide the mixture into 8 equal portions and shape into fritters about 1/2 inch thick. If the mixture sticks, lightly moisten your hands with water.

7. 7

   7. Heat the remaining vegetable oil in a wide skillet over medium heat until about 350°F / 175°C. Fry the fritters in batches for 3 to 4 minutes per side, until deeply golden and crisp. Transfer to a paper towel-lined plate.

8. 8

   8. To serve, spread a layer of red bean cream on each plate, arrange the hot fritters on top, and finish with a generous spoonful of pineapple-cabbage slaw. Serve immediately.