Corn Cakes with Cabrales Blue Cheese and Honey Recipe
Ingredients
| Cornmeal | 4 Ounce, Processed | |
| All purpose flour | 1 Ounce | |
| Salt | 1 Teaspoon | |
| Boiling water | 1/2 Cup (16 tbs) | |
| Olive oil | 2 Cup (16 tbs) (For frying) | |
| 7 ounces Cabrales, Picos de Europa or Roquefort cheese | ||
| 6 tablespoons runny heather honey | ||
Directions
Place the cornmeal, flour and salt in a bowl.
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.
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.
Chef
