Cheesy Venezuelan cachapas

One of my favourite Venezuelan recipes!

It´s no secret I love corn recipes so these traditional Venezuelan cachapas is one of my favourite quick no fuss dinners. Traditionally they are stuffed with ´queso de mano´ but since this cheese is not widely available in most places I susbtituted with a good melty mozzarella.

🌽Ingredients

• 300g canned sweetcorn, drained

• 1 egg

• 25g single cream

• 40g cornflour

• 1 tsp salt

• Mozzarella cheese (traditionally you use ‘queso de mano’)

• Butter for cooking

🌽Method

• Add all ingredients to a bowl and blend until quite smooth (I like to leave a few pieces of corn unblended for texture)

• Add a bit of butter to a pan at medium heat and then the enough of the corn mix to coat the base of the pan

• Top with the mozzarella cheese, cover with a lid and cook for a couple of minutes. Fold the cachapa in half and cook for a couple more min

• Transfer to a plate, top with a bit of butter and enjoy !

FAQS and Tips

• The cachapa is breaking when i try to fold it over! It sounds like it wasn´t well cooked yet, try to leave it a couple more minutes covered with a lid. Otherwise add a bit of cornstarch to your batter to help it set better

• Can I use fresh corn instead of sweet corn? Absolutely! This is actually the traditional way but since fresh corn is not easily accesible to me I´ve substituted with canned sweetcorn