Arepa (Sweet Corn Cakes)
4 serves
Ingredients
1 cup semolina (try cornmeal, millet grain, amaranth or quinoa)
1/3 cup cornflour
1 tbs caster sugar
3 tomatoes, diced
1 large lime, juiced
1 tbs olive oil
1 brown onion, finely diced
400g can black beans, drained, rinsed
1 cup grated cheddar cheese
1 avocado, mashed
1. Combine semolina, cornflour, sugar and 1 tsp salt in a bowl. Add ½ cup cold water. Stir until mixture forms a thick paste. Turn onto a lightly floured surface and knead to a smooth dough. Divide dough into 8 portions.
2. Heat a large non-stick frying pan over medium heat. Using wet hands, form each dough portion into a thin disc. Cook arepas, 2 at a time, for 3 minutes each side or until golden. Transfer to a plate. Keep warm.
3. Combine tomato and lime juice with 1 tsp sea salt flakes and white pepper in a bowl.
Heat oil in a frying pan over medium heat. Add onion. Cook for 3 minutes or until tender. Add beans and cook for a further 3 minutes or until heated through. Remove pan from heat and stir through cheese.
4. Spread 4 arepas with mashed avocado. Top with tomato and bean mixture. Cover with remaining arepas, season with salt and serve.