Salvadoran FoodSalvadoran yuca and cheese patties with tomato and green chile sauce
An original recipe inspired by homestyle flavors from El Salvador: golden patties made with tender yuca and quesillo, served with a light sauce of tomato, onion, and green chile. Crisp outside, soft inside, and perfect for a comforting lunch or dinner.
Ingredients
- 700 g yuca, peeled and cut into chunks (for cocer and hacer puree)
- 8 g salt (divided entre the dough and the sauce)
- 180 g Salvadoran quesillo, shredded (or mozzarella of buena fusión)
- 1 unit egg (for ligar the mezcla)
- 40 g precooked corn flour (for dar estructura)
- 120 g white onion, finely chopped (divided entre mezcla and sauce)
- 12 g fresh cilantro, chopped (for the mezcla)
- 45 ml vegetable oil (divided for frying and for the sauce)
- 400 g ripe tomatoes, chopped (for the sauce)
- 60 g green chile, thinly sliced (puede ser chile dulce or pimiento verde for menos picor)
- 6 g garlic, minced (for the sauce)
- 180 ml water (for ajustar the sauce)
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
1. Place the yuca in a pot with enough water and 4 g of salt. Bring to a boil and cook for 18 to 20 minutes, until very tender. Drain, remove any tough inner fibers, and mash until smooth.
- 2
2. Transfer the mashed yuca to a large bowl and let it cool slightly for 5 minutes. Add the shredded quesillo, egg, precooked corn flour, 40 g of the chopped onion, cilantro, and 2 g of salt. Mix well until a soft, moldable dough forms.
- 3
3. Divide the mixture into 8 equal portions and shape into round patties about 1.5 cm thick. If the mixture sticks, lightly dampen your hands with water.
- 4
4. Heat 30 ml vegetable oil in a large skillet over medium heat until it reaches about 350 °F / 175 °C. Cook the patties in batches for 3 to 4 minutes per side, until golden and lightly crisp. Remove and set aside.
- 5
5. For the sauce, heat the remaining 15 ml oil in a saucepan over medium heat, about 325 °F / 160 °C at the base of the pan. Sauté the remaining onion for 2 minutes. Add the garlic and green chile, and cook 1 minute more.
- 6
6. Stir in the chopped tomatoes, the remaining 2 g salt, and the water. Cook the sauce over medium-low heat for 10 to 12 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly.
- 7
7. Return the patties to the pan or place them in a shallow serving dish and spoon the hot sauce over them. Cook everything together for 2 more minutes over low heat, about 250 °F / 120 °C, so the patties absorb some of the flavor.
- 8
8. Serve hot, with a little extra cilantro if desired. Make sure each portion is served with plenty of the tomato and green chile sauce.
Chef tips
If the yuca feels too wet after cooking, spread it out for 2 to 3 minutes to release steam before mixing. This helps the patties hold their shape better when pan-fried.
Substitutions
You can substitute the quesillo with mozzarella. If you do not have precooked corn flour, use masa harina in the same amount. For a milder version, replace the green chile with green bell pepper.
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 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
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes
Salvadoran sweet plantain and red bean cakes with queso duro blando and roasted tomato chirmol
55 min
Salvadoran corn and squash fritters with fresh curd center, fire-roasted tomato sauce, and crisp radish salad
55 min
Salvadoran corn and mora herb fritters with seared fresh curd, tomatillo sauce, and sesame
55 min
Salvadoran rice and chipilín cakes with fresh cheese, carrot slaw, and creamy roasted tomato sauce
50 min
Salvadoran purple corn bites with black beans, fresh cheese, and warm cashew apple sauce
55 min
Salvadoran Yuca and Quesillo Cakes with Fresh Cucumber and Mint Salad
55 min