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Cachapas with Roasted Tomatoes and Creamed Avocado

Serves 4 (makes 8 cachapas) 
Takes 25 minutes 



This South American inspired breakfast or brunch is lovely; the sweet/savoury taste of the cachapas (a sort of corn pancake) going very well with the light, sweet creamy avocado mix and the rich, juicy tomatoes. A blob of fiery chipotle sauce on the side of the plate goes incredibly well with it too

The cachapa mix can be made the night before and left in a bowl, under cling film, in the fridge, and the cold cachapas are lovely next day

Roasted tomatoes:-
16 cherry tomatoes
a good trickle of olive oil
salt and pepper

Cachapas:-
225g frozen sweet corn kernels, defrosted
90g plain flour
1 tsp baking powder
2 eggs
70ml milk
2 tbsp finely chopped chives
1 tbsp finely chopped coriander stalks
groundnut oil or butter to fry
(smoked) salt and pepper

Avocado cream:-
1 avocado
juice of half a lime
1 tbsp crème fraiche
(smoked) salt and pepper

To serve:-
Chopped coriander leaves and chipotle sauce

  • Heat the oven to 160C. Place the tomatoes in a small baking dish, trickle with olive oil and season well and roast for 15 minutes 
  • Meanwhile, whiz up the avocado cream to make a smooth paste, and season 
  • To make the cachapa batter, blitz half of the corn kernels in a blender with the milk until smooth. Set aside. Put the flour, baking powder and seasoning (it can take a fair amount of salt) in a large bowl, and crack in the eggs. Stir well and slowly add the milk/corn mix to make a lump-free batter. Add the chives and coriander stalks and stir until well blended 
  • Heat a large non-stick frying pan and add a little groundnut oil (or butter, or combination of the two). When hot, add a heaped tablespoon of the batter on either side of the pan. They will spread out a bit, but shouldn’t touch each other. Cook on a medium heat for 3 minutes on each side until golden brown. Put on a plate and keep warm in the oven, repeat with the rest of the batter 
  • Pile 2-3 cachapas on each plate, and serve with the roasted tomatoes, the avocado cream, and coriander leaves, with the chipotle sauce on the side