Preparation time is 10minutes
Cook time is 35minutes
Total time is 45minutes
Serve is for 12 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
12
- 1/3 cup hot tomato chutney (to serve)
- 1/2teaspoons baking powder
- 2/3 cup plain flour
- 1/3 cup cornflour
- 1/2 cup milk
- 4 fresh sweet corn cobs
- 1/4 cup continental parsley (to serve)
- 3 cup grated mozzarella
- 2 free range eggs, whisked
- 1tablespoons caster sugar
- 1/4 cup vegetable oil
- 2teaspoons sea salt flakes
Nutrition per serving
933kJ / 222Cal
933 Kilojoules or 222 Calories
11% of daily energy intake*
Protein
10.2grams
Fat
12.7grams
Carbs
16.9grams
Sugars
5.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Learn how to make cachapas, corn pancakes traditionally from Venezuela. Fill them with cheese and serve with a spicy dipping sauce.
Method
Step 1 of 5
Microwave corn for 5 minutes. Trim stem ends, hold husks at the top and allow cob to slide out. Discard husks and silk, then cut off kernels (you will need 4 1/2 cups).
Step 2 of 5
Combine kernels, flour, cornflour, baking powder, milk, egg, sugar and 2 tsp sea salt flakes in a food processor. Process to a smooth batter.
Step 3 of 5
Preheat oven to 180°C. Line a baking tray with baking paper.
Step 4 of 5
Heat 1 tsp oil in 2 large non-stick frying pans over medium heat. Add 1/3 cup batter to each and spread to a 14cm round. Cook for 2 minutes or until bubbles form over surface. Turn over and cook for a further 2 minutes or until cooked through. Turn again and top half the pancakes with 1/4 cup cheese. Fold pancakes over filling and cook for 1 minute. Transfer to tray and keep warm in oven. Repeat with remaining oil and batter to make 12.
Step 5 of 5
Sprinkle over parsley and serve hot with relish.
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