Toasted oregon hazelnut cakes
18 Cakes
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Roasted Oregon hazelnuts |
| 1½ | tablespoon | Fresh basil, minced |
| 1½ | tablespoon | Fresh thyme, minced |
| 2 | teaspoons | Fresh marjoram, minced |
| 1 | cup | Minced onion |
| 2 | 10-inch flour tortillas dried on griddle or grill then crumbled/chopped | |
| ½ | pounds | Grated muenster cheese OR emmentaler cheese |
| 1 | teaspoon | Ground black pepper |
| 1 | teaspoon | Salt |
| 2 | Eggs | |
| Vegetable oil | ||
Directions
Toss together hazelnuts, basil, thyme, marjoram, onion, tortillas, cheese, pepper and salt. Place the mixture in the bowl of a food processor fitted with a metal blade; pulse until coarsely chopped.
Beat eggs in a medium bowl; fold nut mixture into the eggs. Measure ¼ cup portions and use your hands to shape into oval cakes (you should have 18 cakes). If preparing ahead, separate the cakes between layers of wax or parchment paper, wrap tightly with plastic wrap and refrigerate until ready to cook. Lightly oil a cast-iron skillet or griddle and heat over medium heat. Grill hazelnut cakes until golden brown, about 2 to 3 minutes on each side.
Yield: 6 servings (3 cakes each).
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board