This is a Mexican classic, which can also be made by substituting corn or carrots for the peas. The recipe is adapted from The Essential Cuisines of Mexico by Diana Kennedy. Although it calls for sugar, this is a first course or side dish, rather than a dessert.
- 2 pounds fresh or frozen peas
- 3 eggs, separated
- ½ cup sugar
- 2/3 cup unsalted butter, melted and cooled
- 1 cup all purpose flour
- 1 teaspoon salt
- 4 ounces Chihuahua or gouda cheese, grated
- 1 ½ teaspoons baking powder
Preheat the oven to 450º F. Pass the peas through a food mill or process in a processor.
Setting the whites aside, beat the egg yolks in a large bowl until they are thick. Add the sugar and beat until well incorporated.
Add the butter alternately with the flour, beating well after each addition. Stir in the pea pulp, salt, cheese and baking powder.
Beat the egg whites until stiff and fold them into the pea mixture. Pour the mixture into a buttered 8 inch square baking dish.
Place on a baking tray and bake for 10 minutes. Lower heat to 350ºF and continue cooking for about 40 minutes longer. The top and sides will be brown and spongy to the touch, and the insides should remain moist. Serves 6 as a first course or side dish.
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Mexican Vegetable Dishes: Some Fall Favorites