Healthy Corn and Cottage Cheese Cachapas

Ingredients

• 1 lata canned sweet corn (drained)
• 0.5 cup cottage cheese
• 1 egg
• 2 tbsp cornmeal (use more if the mixture is too watery)
• queso blanco (for filling or topping)

Steps

1. 1

   Place the sweet corn, cottage cheese, egg, and cornmeal in a blender.

2. 2

   Blend the ingredients for a very short time; the goal is to combine everything while maintaining the texture of the corn kernels, without it becoming a completely smooth paste.

3. 3

   Heat a non-stick skillet over medium heat. If necessary, add a little oil or butter.

4. 4

   Pour the mixture into the skillet forming discs. Cook thoroughly on the first side until the edges look firm and the base is golden brown so that it is easy to flip.

5. 5

   Carefully flip the cachapa and finish cooking on the other side.

6. 6

   Serve hot and add queso blanco to taste on top or as a filling by folding them in half.

Notes

If you notice the mixture is too liquid after blending, add an extra tablespoon of cornmeal until you reach the desired consistency. It is essential to let them cook well before attempting to flip them to prevent them from breaking.

Nutrition per serving

• breakfast
• venezuelan
• healthy
• fit
• gluten-free
• vegetarian
• easy