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Prep Time: 25 Minutes Cook Time: 6 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Serve these cakes as an appetizer over sliced avocado with ancho chile sauce or salsa. the recipe comes from a San Francisco Resturant. Ingredients:
2 cups hominy, rinsed and drained |
3 tablespoons olive oil |
3/4 cup red onion, cut in 1/4 inch dice |
3 green onions, trimed and minced |
1 1/2 teaspoons minced garlic |
1/2 jalapeno pepper, seeded and minced |
1 tablespoon ground cumin |
1/4 teaspoon cayenne |
1/2 teaspoon cinnamon |
2 teaspoons salt |
1/4 cup cilantro leaf, minced |
3/4 cup provolone cheese |
3 eggs |
1 cup flour |
1 cup panko breadcrumbs |
Directions:
1. Puree the hominy in food processor until no whole kernels remain.
2. Heat a medium saucepan and add 1 tablespoon olive oil.
3. Add the green and red onions, garlic, jalapeno, cumin, cayenne, cinnamon, salt and cilantro; saute until softened and turn translucent.
4. Mix with the hominy and fold in the cheese and 1 egg.
5. To test the seasoning fry a little of the batter and taste, adjust seasonings if needed.
6. Porportion into 2-ounce cakes.
7. Pour the flour into a dish.
8. In a second dish, beat the remaining 2 eggs with 1 tablespoon water.
9. In a third dish pour the Panko crumbs.
10. Coat each hominy cake first with flour, then dip into the egg wash, then roll in the panko crumbs.
11. Heat the remaining 2 tablespoons olive oil in a skillet until very hot.
12. Add the cakes and saute 2 minutes,until golden brown, turn over and brown the other side.
13. Enjoy.
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