Although it is not easy to find ‘nopales’ (edible cacti)🌵 in Australia, when I get my hands on some, I feel like doing something special.
Some people don’t like ‘nopales’ because of the slimness, but if you boil them with baking soda and a little salt it gets rid of it 😉
In addition to being healthy, these ‘nopales’ stuffed with cheese, are quick, easy, and really delicious.😋👌
- 8 nopales also referred as cactus pads
- 3 eggs
- 1/4 cup all-purpose flour set aside some extra for coating
- 250 gr mozzarella cheese substitute with any melty cheese
- Vegetable oil
- Salt and pepper to taste
- For the salsa:
- 4 tomatoes
- 1 garlic clove
- ½ white or brown onion
- ½ cup veggie stock
- To clean the nopales, carefully remove all the thorns and prickles with a knife and cut the edges of the nopal. (If you get clean nopales, skip this step)
- Cut along the long side of each cactus, being careful not to reach the other side so it can open like a book.
- In a pot, bring about two litres of water to boil and add the nopales with a tablespoon of salt and a tablespoon of baking soda, boil for 15 minutes and rinse thoroughly. Let it cool down.
- For the salsa, char the tomatoes, onion and garlic in a skillet, turning them so that all sides are evenly darkened. Put all ingredients in a blender and blend until you get a smooth consistency.
- Separate the egg whites from the yolk. Beat the whites until fluffy, and then slowly add the yolk whilst mixing.
- Fill the nopales with cheese in the middle and pass them through the flour and the egg mixture.
- Heat enough vegetable oil in a frying pan, fry the nopales for about two minutes bathing the part that remains upwards with the help of a spoon before turning and then leaving for another 2 minutes or until it is golden brown.
- Serve on a plate and bathe them with the salsa.
- ¡Buen provecho!