3 cups masa harina
1 teaspoon salt
2½ cups hot water
vegetable oil, for shaping
2½ - 3 cups grated mozzarella (pizza-style is fine to use here)
1 x 400g can tomatoes
1 onion
1-2 jalapeños
2 cloves garlic
½ bunch coriander, stems and leaves
1 tablespoon miso

These corn cakes are best eaten warm, so use a couple of frying pans or make on a hot plate of a barbecue.

Read the article “Wild Edibles & Healing Herbs” here


1.Mix the masa harina, salt and water to form a sticky ball.
2.Allow to sit, covered, for 15 minutes (this helps the masa harina to absorb the water).
3.Put a cup or so of hot water in a bowl and add a good slug of oil.
4.Dip your hands in the water then shape the dough into balls, slightly bigger than golf balls.
5.Keeping the rest of the balls covered, take one ball and flatten it out in your hands, moistening your hands as required to keep the dough pliable.
6.Add a spoonful of mozzarella to the middle of the pancake, then fold over and press together the edges and shape into round patties.
7.Put onto a tray lined with baking paper.
8.Repeat with the remaining balls.
9.Heat a frying pan (you don’t need oil for these) and cook for 3-4 minutes on each side, flattening slightly with a spatula as you turn them over.
10.Serve while still warm with the salsa roja, and Mexi kraut on the side.
12.Blitz all the ingredients, except the miso, in a blender or food processor until smooth.
13.Transfer to a saucepan and simmer gently for 15-20 minutes until thickened.
14.Stir through the miso and adjust the seasoning to taste.

Text & Recipes Ginny Grant / Food photography Greta van der Star

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