Vegan Masa Cakes

Pan-fried corn flour cakes perfect for a delicious snack or main course.

Course Appetizer, Main Course

Prep Time 15

Cook Time 20

Servings - 20 masa cakes

Author Tiffani

1/2 cup frozen corn soaked in room temperature water for 5 minutes
2 cups masa harina
1/2 tsp baking powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
3/4 tsp sea salt or more to taste
1/4 cup vegetable shortening
1 1/2 cup “chicken” flavored vegetable broth or sub regular vegatable broth
1 4 oz can diced green chilies drained
1/2 cup (packed) non-dairy cheese shreds (optional) mozzarella or cheddar — I use a mix of both

Check the corn to see if it’s defrosted. If defrosted, transfer the corn to a strainer to let dry. Otherwise, let the corn soak for a few more minutes before straining.
Add the masa harina, baking powder, cumin, garlic powder, oregano, and sea salt to a mixing bowl and stir until well combined.
To a separate, large mixing bowl, add the shortening and using an electric mixer, mix on medium for one minute. Next, add in about 1/4 - 1/2 cup of the masa harina mixture, and once combined, add in about the same amount of the broth. Once the broth is fully mixed in, continue to alternate adding in the masa harina and broth. After you’ve mixed in the last of the masa harina and the broth, taste masa and if desired, mix in a bit more salt. Turn off the mixer and set the bowl aside.
Pat the corn dry with a clean towel. Stir the corn, green chilies, and cheese shreds (if using) into the masa. Form patties about 1/4” thick and about 3 - 4 inches in diameter (or however wide you prefer them).
Heat a large skillet to medium heat and drizzle with oil. Working in batches, once the oil is hot, add patties to the skillet and fry about 3 to 5 minutes on each side, until nicely golden with some spots of brown. You can keep the finished masa cakes in a warm oven while cooking additional batches.
Serve masa cakes as they are, or garnish with toppings of choice.