Fried Masa Cakes with Goat Cheese Filling and Avocado Tomatillo Salsa

Fried Masa Cakes with Goat Cheese filling and Avocado Tomatillo Salsa

Crisp masa cakes meet creamy goat cheese with a salsa tang to create a rich and indulgent dish that can pairs perfectly with a simple salad of arugala dressed with lemon, olive oil and pepitas for a light spring dinner!

Pro tip: if your masa is crumbling or cracking at the edges while forming the cakes, add more warm water one tablespoon at a time until it holds together. 

4 ounces goat cheese

¼ c chopped fresh parsley

1 ¾ c masa harina flour

1 cup plus extra warm water

3 T canola or olive oil plus more for frying masa cakes

1 C Verde Killer Salsa

1 medium avocado diced

Crumble goat cheese into a small mixing bowl and stir in chopped parsley.  Set aside.  In medium mixing bowl, stir together masa harina, warm water and 3 T oil until soft dough is formed.  Let sit for 15 minutes. 

Form masa into oval shapes and press down gently using about 1/3 cup masa mixture per cake.  Heat approximately ½ inch oil in skillet over medium high heat.  Fry masa cakes on both sides until golden brown and crisp.  Remove from heat and season with salt immediately.  Combine Verde Killer Salsa and avocado in small bowl. 

To serve, split masa cake lengthwise opening them up like a hamburger bun.  Top bottom half with goat cheese mixture and top with other half of masa cake.  Spoon avocado and tomatillo salsa over cakes and garnish with fresh sliced radishes, sliced green onions and more chopped parsley.