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Corn Cakes with Cabrales Blue Cheese and Honey Recipe
|Cornmeal/Masa harina / polenta||4 Ounce (The Polenta Processed In A Blender Until Fine And Soft)|
|All purpose flour||1 Ounce (Or 1/4 Cup)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Olive oil||2 Cup (32 tbs) (For Deep Frying)|
|Cabrales/Picos de europa / roquefort cheese||7 Ounce|
|Honey||6 Tablespoon (Runny Heather)|
Serving size: Complete recipe
Calories 1890 Calories from Fat 951
% Daily Value*
Total Fat 107 g164.3%
Saturated Fat 47.5 g237.7%
Trans Fat 0 g
Cholesterol 154 mg
Sodium 3010.7 mg125.4%
Total Carbohydrates 188 g62.7%
Dietary Fiber 9.2 g36.9%
Sugars 79.8 g
Protein 55 g110.5%
Vitamin A 0.1% Vitamin C 0.75%
Calcium 2.2% Iron 32.6%
*Based on a 2000 Calorie diet
Pour the boiling water over the flour and stir with a wooden spoon until the mixture is a doughy consistency.
You may need a couple of extra tablespoons of water.
Leave to cool.
Once cool enough, roll the dough into walnut-sized balls and lay them on a damp cloth.
With dampened hands, flatten them to about 1/2 inch thick.
You should finish up with about 12 small disks.
Heat the olive oil in a frying pan (skillet).
Add the tortos and fry until they are completely golden and cooked through.
Drain well on paper towels, then top each cake with a little Cabrales cheese and a drizzle of honey.
Serve at once, otherwise the corn cakes will become tough and rubbery.