These romeritos patties use the most commonly used quelites in the autumn and winter seasons, making it a delicious and nutritious dish that can be accompanied by a red sauce for a special touch.
Cook the romeritos with onion and salt in a pot of boiling water for 5 minutes or until tender. Remove from the water with a slotted spoon or strainer and place in ice water to stop the cooking.
Strain the romeritos and drain. Squeeze out excess water from the romeritos using a clean kitchen towel. Set aside.
Whisk the egg whites with salt until stiff peaks form. Continue beating and carefully incorporate the yolks. Add the flour and fold it in. Add the drained romeritos and carefully mix into the egg mixture.
Heat vegetable oil for frying in a medium skillet. Using a large spoon, take a portion of the romeritos and add it to the skillet, forming a patty. Fry for about 3 minutes until golden on both sides. Remove and place on a tray or board lined with paper towels. Set aside.
For the red sauce: Heat a little vegetable oil in a skillet for a few seconds, pour in the jar of Del Fuerte Origen® Ground Tomatoes and the vegetable broth. Heat for 3 minutes, season with salt, add the romeritos patties, the baby potatoes, and the nopales. Heat for 2 more minutes.
Serve the romeritos patties with red sauce, potatoes, and nopales, and decorate with fresh romeritos.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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