Jalapeño & Notzarella stuffed Corn Cakes

This is a Venezuelan food called Cachapas (veganised).

Sweet & Savoury fresh corn pancakes filled with Notzarella, Cherry tomatoes & Jalapeño’s.

Eaten as a hearty breakfast, light lunch or a snack…actually any excuse will do!

Jalapeño & Notzarella stuffed Corn Cakes
Cuisine: Mexican
Author: Sian
Serves 2 (Large Pancakes or 4 Small)
  • 3 cups fresh,frozen corn or tinned
  • 3/4 cup almond or soy milk
  • 2/3 tbsp plain flour
  • 2 tbsp ground flaxseed
  • 2 tbsp sugar
  • ½ tsp baking powder
  • ½ tsp salt
  • Filling:
  • 1 cup Mozzarella-style cheese (or any that will melt)
  • Jalapenos to taste
  • Cherry Tomatoes
  • Salt & Pepper to season.
  1. Combine corn, milk, flour, ground flaxseed, sugar, baking powder, and salt into a food processor and pulse until it resembles creamed corn. (add extra milk if you think its too thick.) Let the batter sit for 10 minutes and stir a few times before using.
  2. Heat a large non-stick fry pan over medium heat. Spray with cooking spray.
  3. Scoop 1/4 cup of batter and spread on the pan using a circular motion. Cook for 3 to 4 minutes on one side. Flip and cook the other side for 2 to 3 minutes. Sprinkle the shredded cheese, jalapenos & sliced cherry tomatoes on the cooked side after you’ve flipped it the first time. After the bottom has cooked for 2 minutes, season it well and fold the pancake over the cheese like an omelette. Cook for another minute to melt the cheese.

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