colombian

Corn Cakes with Fresh Cheese and Hogao

This dish pairs pre-cooked corn flour with fresh white cheese, crumbled, tomato, diced and scallion, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch

Easy

Balanced Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

25 g Protein

56 g Carbohydrates

36 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

64g pre-cooked corn flour (masarepa) 233 kcal
144g warm water 0 kcal
64g fresh white cheese, crumbled 257 kcal
96g tomato, diced 17 kcal
28g scallion, chopped 10 kcal
14g vegetable oil 124 kcal
0.4 tsp (1g) ground cumin 3 kcal
6g cilantro, chopped 2 kcal
0.6 tsp (1g) salt 0 kcal

Cooking instructions

warm watertomatoscallionvegetable oilground cuminsalt
Make the hogao: heat oil in a small pan, cook scallion and tomato with salt and cumin for 6-8 minutes until saucy. Keep warm.
pre-cooked corn flour (masarepa)warm waterfresh white cheesesalt
In a bowl, mix masarepa, warm water, and salt. Rest 3 minutes, then knead in crumbled fresh cheese.
Form two thick cakes. Cook on a lightly oiled skillet over medium heat 4-5 minutes per side until browned and cooked through.
pre-cooked corn flour (masarepa)cilantro
Serve the corn cakes topped with hogao. Add chopped cilantro if desired.