Georgian Corn Cakes - Mchadi 

Vegans! Delicious corn cakes (mchadi) from the country of Georgia are so simple to make! Eat mchadi hot with flavorful bean dishes (lobio), vegetables pkhali dishes or walnut-thick stews Georgian cuisines is so proud of.
Especially popular in the western part of the country, where to a large extent corn replaces wheat, mchadi are eaten with beans (lobio), stews, and many other dishes. When hot, these corncakes are delicious when cut lengthwise, buttered, and sandwiched with a slice of Georgian sulguni cheese. Mozzarella can be used instead of sulguni cheese. Carbonated mineral water in place of regular water will make the corn cakes softer and fluffier. Look for Georgian Borjomi seltzer in Russian stores or online at Amazon.com.
Ingredients for Georgian Corn Cakes (Mchadi)
vegan
Makes 3 corn cakes
2 cups stone-ground white cornmeal
1 cup water or naturally carbonated water at room temperature
3 tablespoons canola, sunflower or olive oil
Cooking with Tamada’s Table will bring the finest recipes, seasonal dishes and authentic tastes of Georgian cuisine to your table. You will cook and learn from a Georgian who understands the perspectives and tastes of the cuisine, while advising on how to source specialty spices.
Georgian cuisine is unique. Fresh herbs - cilantro, tarragon, mint, summer savory, celery - will move into your kitchen and brighten your life and table, providing enormous health benefits as well. Ground walnuts are used in many dishes, instead of oil, and you can even cook meat without adding any fat. There are lots of vegan dishes, including a range of cold vegetable dishes (pkhali) with walnuts, fresh herbs and exotic spices from the Silk Road.
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