Venezuelan Corn and Squash Cakes with Scallion Perico and Queso Telita

Instructions

1. 1

   Place the squash in a small pot with enough water to cover it and cook over medium heat until very tender, 10 to 12 minutes. Drain well and mash into a smooth purée while still hot.

2. 2

   In a bowl, mix the squash purée with the pre-cooked cornmeal, warm water, 3 g (1/2 tsp) of the salt, the sugar, melted butter, and 1 egg. Let the dough rest for 5 minutes so the cornmeal can hydrate.

3. 3

   Divide the dough into 8 equal portions and shape into small cakes about 1/2 inch thick. If the dough sticks, lightly moisten your hands with water.

4. 4

   Heat a large skillet or griddle over medium heat and add 15 ml (1 tbsp) vegetable oil. Cook the cakes for 4 to 5 minutes per side, until golden and cooked through. Keep warm.

5. 5

   In another skillet, heat the remaining 30 ml (2 tbsp) vegetable oil over medium heat. Add the scallions, tomato, and garlic, and sauté for 3 to 4 minutes until the tomato softens and the garlic becomes fragrant.

6. 6

   Beat the remaining 4 eggs with the remaining 3 g (1/2 tsp) salt and the black pepper. Pour the eggs into the skillet with the sautéed vegetables and cook, stirring gently, until you have a juicy perico, 2 to 3 minutes.

7. 7

   Remove the perico from the heat and add half of the crumbled queso telita so it softens slightly from the residual heat.

8. 8

   Serve 2 cakes per portion and spoon the scallion perico on top. Finish with the remaining queso telita and the chopped fresh cilantro. If desired, keep the cakes warm in a 200 °F / 95 °C oven for up to 10 minutes.