Salvadoran FoodSalvadoran Yuca and Quesillo Cakes with Fresh Cucumber and Mint Salad
An original recipe inspired by traditional Salvadoran flavors: golden yuca cakes mixed with quesillo, served with a fresh cucumber, mint, and lime salad plus a quick sautéed tomato sauce. Crisp outside, tender inside, and bright with homemade flavor.
Ingredients
- 700 g yuca, peeled and cut into chunks (for cocer and machacar)
- 180 g Salvadoran quesillo, shredded (also puede ir in strips finas)
- 1 unit large egg (for ligar the mezcla)
- 40 g rice flour (ayuda a dar estructura)
- 80 g white onion, finely chopped (divided for mezcla and sauce)
- 6 g garlic, minced (divided)
- 8 g salt (divided to taste)
- 2 g ground black pepper (to taste)
- 45 ml vegetable oil (divided for frying and saltear)
- 300 g ripe tomatoes, chopped (for the sauce)
- 1 g dried oregano (for the sauce)
- 200 g cucumber, thinly sliced into half-moons (for the ensalada)
- 80 g radish, thinly sliced (for the ensalada)
- 10 g fresh mint, chopped (for the ensalada)
- 30 ml fresh lime juice (for the ensalada)
- 15 ml white vinegar (for the ensalada)
- 4 g sugar (for balancear the ensalada)
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
Place the yuca in a pot with enough water and 1 teaspoon of salt. Cook over medium heat until very tender, 18 to 22 minutes. Drain well, remove any tough inner fibers, and mash while still hot until you have a thick puree.
- 2
While the yuca cooks, make the salad by combining the cucumber, radish, mint, lime juice, white vinegar, sugar, and 1/4 teaspoon salt in a bowl. Refrigerate for 10 minutes so the flavors can develop.
- 3
For the sauce, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add half of the chopped onion and half of the minced garlic, and sauté for 2 minutes until fragrant. Stir in the chopped tomatoes, dried oregano, 1/4 teaspoon salt, and black pepper. Cook for 8 to 10 minutes, stirring, until thick and rustic. Keep warm.
- 4
Transfer the mashed yuca to a large bowl and let it cool slightly for 5 minutes. Add the shredded quesillo, egg, rice flour, the remaining chopped onion, and the remaining minced garlic, then mix well until a shapeable dough forms. If it feels too soft, let it rest for 3 minutes so the rice flour can absorb moisture.
- 5
Divide the mixture into 8 equal portions and shape into thick cakes with lightly moistened hands.
- 6
Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium heat. Cook the cakes for 4 to 5 minutes per side until deeply golden and crisp outside. If you prefer to finish them in the oven, transfer them to a tray and bake for 5 minutes at 375°F (190°C) after browning.
- 7
Serve 2 cakes per portion with a generous spoonful of warm tomato sauce and the fresh cucumber salad on the side.
Chef tips
Make sure to drain the yuca very well so the cakes hold together. If the quesillo is very moist, pat it lightly with paper towels before mixing.
Substitutions
You can replace quesillo with low-moisture fresh mozzarella. Mint can be swapped for cilantro if you prefer a more herbal profile. Rice flour can 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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