Truffle&Egg recipes

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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