Stuffed Corn Griddle Cakes with Refried Beans, Cheese and Cabbage Relish
Inspired by techniques from Serious Eats, America's Test Kitchen and NYT Cooking.
These corn masa cakes hide a creamy mashed pinto bean and melted cheese filling, griddled until crisp and spotted brown. They're served warm with a quick tangy cabbage relish and a simple tomato salsa for balance.
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Method
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EU nutrition claims
- Source of protein: 3.7 g protein per 100 kcal, about 15% of energy (needs ≥ 12%)
- Low sugars: 2.5 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 2.2 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 303 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 3 medium bowls
- blender
- small saucepan
- baking tray lined with baking paper
- clean damp tea towel
- large heavy frying pan or griddle, preferably cast iron
- fish slice (spatula)
- kitchen paper
- potato masher or fork
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 555 kcal |
| Protein | 20.3 g |
| Carbohydrate | 72 g |
| of which sugars | 7.6 g |
| of which free sugars | 0 g |
| Fat | 22.3 g |
| of which saturates | 7.4 g |
| Fibre | 12.1 g |
| Salt | 2.53 g |
Protein per 100 kcal
3.7 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
