2 c Roasted oregon hazelnuts
1 1/2 tb Fresh basil; minced
1 1/2 tb Fresh thyme; minced
2 ts Fresh marjoram; minced
1 c Minced onion
2 10 inch flour tortillas;
-dried on griddle or
; grill then
; crumbled/chopped
2 c Grated muenster or
-emmentaler cheese; (1/2
-pound)
1 ts Ground black pepper
1 ts Salt
2 Eggs
Vegetable oil
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 1/4 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.
Recipes
Yields
6 servings