Salvadoran Yuca and Quesillo Cakes with Roasted Tomato Sauce and Cabbage Salad

Instructions

1. 1

   1. Place the cassava in a pot with enough water and 3 g (1/2 tsp) salt. Cook over medium heat for 20 to 25 minutes, until very tender. Drain, remove any tough inner fiber, and mash while still hot into a thick puree.

2. 2

   2. Add the quesillo, egg, corn flour, 1 g (1/4 tsp) black pepper, and 1 g (1/4 tsp) dried oregano to the cassava puree. Mix well until a uniform dough forms. If it feels too soft, let it rest for 5 minutes so the flour can absorb moisture.

3. 3

   3. Divide the dough into 8 portions and shape into round cakes about 1.5 cm thick. Set aside on a lightly oiled plate.

4. 4

   4. Preheat the oven to 220 °C / 425 °F. Place the tomatoes, half of the white onion, garlic, and green chili on a tray. Drizzle with 15 ml (1 tbsp) vegetable oil and sprinkle with 1 g (1/4 tsp) salt. Roast for 18 to 20 minutes, until the tomatoes are soft and lightly browned at the edges.

5. 5

   5. Transfer the roasted tomatoes, roasted onion, roasted garlic, and green chili to a blender. Add 60 ml (1/4 cup) water, 1 g (1/4 tsp) dried oregano, and blend into a rustic sauce. Pour the sauce into a small saucepan and simmer for 5 minutes over low heat. Adjust with 1 g (1/4 tsp) salt if needed.

6. 6

   6. In a bowl, combine the green cabbage with the remaining white onion, thinly sliced, lime juice, 15 ml (1 tbsp) vegetable oil, 1 g (1/4 tsp) salt, and a pinch of black pepper. Massage lightly with clean hands and let rest for 10 minutes so it softens slightly.

7. 7

   7. Heat 15 ml (1 tbsp) vegetable oil in a large skillet over medium heat. Cook the cassava cakes in batches for 3 to 4 minutes per side, until golden and crisp outside. Add the remaining oil if the pan becomes too dry.

8. 8

   8. Serve the cakes hot over a spoonful of roasted tomato sauce and alongside the cabbage salad. If desired, finish with a little extra black pepper.