Toasted oregon hazelnut cakes
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Toasted oregon hazelnut cakes
  Oregon    Cakes    Side dish    Appetizers  
Last updated 6/12/2012 1:26:49 AM. Recipe ID 61420. Report a problem with this recipe.
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      Title: Toasted oregon hazelnut cakes
 Categories: Side dish, Appetizers
      Yield: 18 Cakes
 
      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
    1/2 lb Grated muenster cheese
           -OR emmentaler cheese
      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.
  
  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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Recipe ID 61420 (Apr 03, 2005)

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