mexicanvegetarianvia groq
Argentinian-Style Toasted Corn Cakes
A crispy and savory corn cake recipe inspired by Argentine cuisine, made with masarepa and toasted ingredients.
⏱22 min🍽4 servings📊easy
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Ingredients
- ●1 cup masarepa
- ●1/2 cup argentinian cheeseshredded
- ●1 cup quick corn kernelsfrozen
- ●2 slices toasted breadcrumbly
- ●1/4 cup resinous onionchopped
- ●1 tbsp quick olive oil
- ●to taste salt
- ●to taste black pepper
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Instructions
- 1
1. Preheat a non-stick skillet or griddle over medium heat.
- 2
2. In a large bowl, mix together masarepa, argentinian cheese, corn kernels, toasted bread, and resinous onion.
- 3
3. Add a drizzle of olive oil and a pinch of salt and black pepper to the bowl; mix well.
- 4
4. Using a 1/4 cup measuring cup, scoop the corn mixture onto the preheated skillet or griddle.
- 5
5. Cook for 3-4 minutes or until the edges are crispy and golden brown.
- 6
6. Flip the corn cakes and cook for an additional 2-3 minutes or until crispy.
- 7
7. Repeat with the remaining corn mixture.
- 8
8. Serve warm and enjoy!