Almojábanas

Cheese and Corn Cakes

Preparation info
  • Twelve

    1½ inch cakes
    • Difficulty

      Easy

Appears in
Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Did this recipe give me trouble! I think I tried at least twelve different versions before I got this one right. It came from Amparo, a Colombian friend in Panamá. She asked her mother for the recipe, and I adjusted it to be made with white farmer’s cheese. It is traditionally made with cuajada* (fresh, raw non-pasteurized milk cheese).