You’re on a budget and pressed for time. But that doesn’t mean you can’t eat well.
This easy, inexpensive weeknight meal balances seasonal greens with the dense deliciousness of cheesy corn cakes.
Time: 30 minutes
2 cups corn flour (try Goya’s Masarepa)
1 teaspoon salt
2¼ cups hot water
1½ cups shredded mozzarella
4 tablespoons olive oil
1 clove garlic, minced
6 spring onions, sliced
½ bunch asparagus, thinly sliced widthwise
1. To make filling, heat 1 tablespoon oil in a pan over medium flame. Add garlic, asparagus, and spring onion and sauté 3-5 minutes. Season with salt and pepper and set aside.
2. In a bowl, combine corn flour, water, and salt. Leave 2-5 minutes to thicken, then mix in cheese. Dough should be wet; if it cracks when you are forming arepas, add more water.
3. Form dough into balls in your palm. Make an indentation with your finger and spoon in 2 tablespoons of filling. Pinch the opening shut, and gently smoosh the ball into a disc about ½ inch thick.
4. Fry in remaining oil over medium-high heat, about 7 minutes on each side.
And that’s dinner.