You’ll Need
For the Cachapas
500g sweetcorn, drained
80ml whole milk
1 egg
60g fine cornmeal
1 tbsp melted butter
½ tsp sea salt
For the Filling
400g beef mince
1 tsp ground cumin
1 tsp smoked paprika
1 garlic clove, finely grated
½ tsp sea salt
200g mozzarella, sliced
Chopped coriander
Optional but Dangerous
Avocado
Hot sauce
Extra mozzarella
Method
Blend the sweetcorn, milk, egg, cornmeal, butter and salt into a thick, slightly textured batter.
Place the beef, cumin, paprika, garlic and salt in a heatproof dish.
Air fry at 195°C for 8 minutes, breaking it up twice, then keep warm.
Preheat the air fryer to 190°C and lightly butter two shallow silicone cake tins.
Spread a thin layer of batter into each tin.
Air fry in batches for 6-8 minutes until set and golden underneath.
Lift out each cachapa while still flexible.
Add beef and mozzarella to one half and fold over.
Return to the air fryer for 2-3 minutes until the cheese melts.
Finish with coriander and serve hot.