Panades with cabbage salsa (A recipe from Belize)
bell pepper, diced
4 cups corn flour (Maseca is one brand of corn flour... this isn't cornmeal!)
1 tsp baking powder
1 can tuna (drained)
1 onion, diced
1/4 head of cabbage
1 bunch fresh coriander leaves
Salt & Pepper to taste
1 small bottle cooking oil
Dough: Sift together salt, baking powder and corn flour. Add enough water and knead to form a wet dough. Let dough settle for about 10 minutes, then form into small balls.
Stuffing: Fry onion and bell pepper in a little cooking oil for about 5 minutes, then add tuna. Add salt and pepper to taste, then fry for about 10 minutes.
Flatten balls of dough between plastic (Ziploc bags work well for this) to keep the dough from sticking to the surface. Remove plastic, add stuffing and fold over the dough into a crescent shape. Heat the remainder of the oil for about 10-12 minutes on high heat. Reduce to medium heat and slide panades into oil. Remove from oil when golden brown.
Salsa: Dice cabbage and onion. Finely chop coriander. Mix together and add the juice of two limes. Add salt and pepper to taste.
Spread salsa over panades before serving. Serve warm.
(from Maria Burn)
These panades can be easily made vegetarian. Simply consider using your favourite bean in place of the tuna!