Venezuelan Cachapas
Venezuelan cachapas are like small corn cakes with cheese and tons of personality. This recipe uses canned corn and all you need to make it is a blender.
Servings: 6 cachapas
Calories: 198.8kcal
Equipment
Ingredients
Cachapa batter
- 14 ounce canned sweet corn
- 2 tbsp melted butter
- 1 egg
- ¼ cup all-purpose flour
- 2 tbsp sugar
- 1 tsp salt
Assembling the cachapas
- 250 gr Buffalo mozzarella cheese
- Vegetable oil
Instructions
- Add all the ingredients for the cachapa batter into the blender. Blend for a minute until you get a thick batter with some lumps of corn.
- Heat a nonstick pan and grease with a bit of vegetable oil (cachapas are pretty sticky so even if your pan is nonstick a bit of oil will prevent any disaster).
- Pour about ⅓ cup of batter and spread a bit. Cook for a couple of minutes until small holes appear at the surface and flip. Cook for another 2 minutes and serve.
- Fill with cheese and serve.
Nutrition
Calories: 198.8kcal | Carbohydrates: 27g | Protein: 8g | Fat: 7.9g | Saturated Fat: 4.1g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.1g | Cholesterol: 51mg | Sodium: 382mg | Potassium: 226mg | Fiber: 2.2g | Sugar: 9g