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Appetizers

Corn Cakes (Cachapas)

Corn Cakes (Cachapas) recipe
photo by:kraft
Soy Venezolana, la verdad es que las cachapas son buenisimas. La foto que muestra como presentacion, no son en realidad la presentacion de una real cachapa. Son un poco mas...read more
posted by
joly6
on 7/2/2005
time
prep:
5 min
total:
15 min
servings
total:
8 servings
Magazine Acquisition

What You Need

1
cup  frozen corn, thawed
1/4
cup  masa harina
1/2
tsp.  salt
2
tsp.  canola oil
1/2
cup  KRAFT Shredded Mozzarella Cheese

Make It

PLACE corn, masa and salt in blender container; cover. Pulse a few times to break up the corn. Remove corn mixture from blender; shape evenly into 8 (3-inch) cakes.

HEAT oil in large nonstick skillet on medium heat. Add the corn cakes; cover. Cook 5 min. on each side or until golden brown on both sides, gently flattening the corn cakes with spatula after turning over.

SPRINKLE with cheese; cover. Remove from heat. Let stand 3 min. or until cheese is melted. Serve warm.

Kraft Kitchens Tips

Make Ahead
Cachapas can be individually wrapped in plastic wrap and frozen. Unwrap and reheat in microwave for 20 sec. or just until warmed before serving.
Food Facts
These corn cakes go by many names in Central and South America. Preparation techniques and ingredients vary from country to country and region to region.
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