Salvadoran FoodSalvadoran Yuca and Mora Leaf Cakes with Fresh Cheese Center, Roasted Tomato Sauce, and Radish Lime Salad
An original recipe inspired by traditional Salvadoran flavors: golden yuca and mora leaf cakes stuffed with fresh cheese, served with roasted tomato sauce and a crisp radish, onion, and lime salad. Soft inside with a lightly crisp exterior.
Ingredients
- 700 g peeled finely grated yuca (escurrida si suelta mucho líquido)
- 80 g chopped mora leaves (lavadas and without stalks gruesos)
- 160 g fresh cheese (cut en 8 cubes)
- 1 unit egg (for ligar the mezcla)
- 80 g finely chopped white onion (divided for dough and sauce)
- 6 g minced garlic (divided)
- 35 g rice flour (for dar estructura)
- 8 g salt (or to taste, divided)
- 1 g ground black pepper (divided)
- 1 g ground cumin (for the sauce)
- 500 g ripe tomatoes (cut a the mitad)
- 70 g sweet green pepper (for roasting)
- 60 ml vegetable oil (divided for cocinar)
- 120 g thinly sliced radishes (for the ensalada)
- 60 g thinly sliced red onion (for the ensalada)
- 30 ml lime juice (freshly squeezed)
- 1 g dried oregano (for the ensalada)
- 8 g chopped cilantro (for terminar)
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
Preheat the oven to 425°F / 220°C. Place the tomatoes, sweet green pepper, 40 g of the white onion, and 1 garlic clove on a tray; coat them with 1 tablespoon vegetable oil. Roast for 18 minutes, or until the tomatoes are soft with browned edges.
- 2
While the vegetables roast, place the grated yuca in a large bowl. Add the chopped mora leaves, egg, rice flour, 40 g chopped white onion, 1 minced garlic clove, 1 teaspoon salt, and 1/8 teaspoon black pepper. Mix well until you have a moist, shapeable mixture.
- 3
Divide the yuca mixture into 8 portions. Take one portion, flatten it in your hand, place one cube of fresh cheese in the center, and seal it to form a thick cake. Repeat with the remaining mixture.
- 4
For the salad, combine the radishes, red onion, lime juice, oregano, 1/4 teaspoon salt, and chopped cilantro in a bowl. Let it rest for 10 minutes so the flavors meld.
- 5
Remove the roasted vegetables from the oven. Transfer them to a blender or food processor with the cumin, 1/8 teaspoon black pepper, and 1/4 teaspoon salt. Blend into a rustic sauce. If you want a looser texture, add 1 to 2 tablespoons of water.
- 6
Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Cook the cakes in batches for 4 to 5 minutes per side, until golden and cooked through. Adjust the heat so they do not burn; the yuca should become tender.
- 7
Serve the cakes hot over or beside the roasted tomato sauce, with the radish lime salad on the side.
Chef tips
If the grated yuca is very wet, squeeze it lightly in a clean towel before mixing. For easier shaping, lightly moisten your hands when forming the cakes.
Substitutions
You can substitute mora leaves with spinach or chipilín if unavailable. Fresh cheese can be replaced with firm cuajada. Rice flour may be replaced with cornstarch in the same amount.
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 imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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