Country
Venezuela
Venezuela · Venezuelan
Cachapas
Venezuelan sweet corn cakes cooked on a pan, with classic cheese filling and a vegan avocado-and-bean version.
- Venezuelan
- 30 min total time
- 2 base servings
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Adjust servings, version and allergens or avoidances to fit this recipe to your context.
Servings
Adapted for 2 servingsVersion
Active version: ClassicAllergens & avoidances
Choose if neededAdaptation status
Servings: 2 · Version: Classic · Check ingredients below
Always check ingredient labels and cross-contamination warnings.
Classic
Sweet corn cachapas filled with fresh white cheese.
The classic version is suitable for vegetarian diets and contains dairy/lactose from the cheese. The corn base is not declared gluten-free unless the product is labelled gluten-free.
This version
- Classic
- Vegetarian
- Contains dairy
- Contains lactose
Version
Contains
Ingredients
- 350 g sweet corn kernels
- 40 g pre-cooked corn flour Use corn flour labelled gluten-free if needed.
- 3 g fine salt
- 5 g sugar, optional
- 5 ml neutral oil for the pan
- 120 g fresh white cheese Contains milk and lactose.
Cooking method
Pan
- Blend the corn batter
Blend the sweet corn with corn flour, salt and optional sugar until thick but still a little textured.
- Heat the pan
Warm a lightly oiled non-stick pan over medium-low heat.
- Cook the cachapas
Spread the batter into rounds and cook until the underside is golden and the top looks mostly set.
- Fill and fold
Add cheese for classic or avocado and beans for vegan, then fold and serve warm.
Frequently asked questions
What defines cachapas in this recipe?
The sweet corn batter and folded corn cake format define cachapas here, so the corn base stays in every version.
Which version should I choose if I avoid lactose or milk protein?
Choose the vegan version. It removes cheese and uses avocado with black beans as the filling.
Can I change the number of servings?
Yes. Use the Recipyx servings buttons and the scalable ingredient amounts will adjust.
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