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

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