peruvian

Arepa-Style Corn Cakes with Fresh Cheese and Tomato Olive Salsa

This pan-fried dish pairs tomato, diced with black olives, chopped, pre-cooked cornmeal and queso fresco, crumbled. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch

Easy

Balanced High satiety Gluten free Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

20 g Protein

64 g Carbohydrates

35 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

70g pre-cooked cornmeal (masarepa) 259 kcal
141g warm water 0 kcal
16g olive oil 141 kcal
62g queso fresco, crumbled 185 kcal
106g tomato, diced 19 kcal
22g black olives, chopped 32 kcal
26g red onion, finely diced 10 kcal
13g lime juice 4 kcal
2g salt 0 kcal

Cooking instructions

pre-cooked cornmeal (masarepa)warm watersalt
In a bowl, mix pre-cooked cornmeal, salt, and warm water until a soft dough forms; rest 5 minutes.
Divide into 2 thick patties and press smooth edges.
olive oil
Heat olive oil in a nonstick skillet over medium heat. Cook the corn cakes 4-5 minutes per side until browned and cooked through.
tomatoblack olivesred onionlime juicesalt
In a small bowl, combine tomato, black olives, red onion, and lime juice. Season lightly with salt.
queso fresco
Top the hot corn cakes with crumbled queso fresco, then spoon the salsa over the top.
Serve immediately, adding any extra salsa on the side.