Name: Egg Cakes with Green Beans
Prep time: 50 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 tablespoons vegetable oil, for the sauce, divided; 1/4 onions, for the sauce; 2 garlic, for the sauce; 3 serrano chiles, for the sauce; 5 tomatoes, for the sauce, cut into quarters; 2 cups chicken broth, for the sauce; 1/4 cups fresh cilantro, for the sauce; 2 cups green beans, cut into small pieces, for the cakes (cooked); 1 cup panela cheese, for the cakes (grated); 2 cups egg, for the cakes; 4 tablespoons flour, for the cakes; salt and pepper, for the cakes; vegetable oil, for frying; cherry tomato, cut in half, for decoration; serrano chile, sliced, for decoration; fresh cilantro, for decoration

Preparation

20 mins

30 mins

Low

For the sauce, in a saucepan over medium heat, sauté the onion and garlic with a tablespoon of oil. Add the chilies and tomatoes, continue cooking until soft. Add the chicken broth and let it reduce. Cool slightly. Blend the previous preparation along with the cilantro until you obtain a sauce.