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Ingredientes
- 2 c. Roasted oregon hazelnuts
- 1Â 1/2 Tbsp. Fresh basil, chopped
- 1Â 1/2 Tbsp. Fresh thyme, chopped
- 2 tsp Fresh marjoram, chopped
- 1 c. Chopped onion
- 2 x 10 inch flour tortillas, dry on griddle or possibly grill then crumbled/minced
- 2 c. Grated muenster or possibly emmentaler cheese, (1/2 lb.)
- 1 tsp Grnd black pepper
- 1 tsp Salt
- 2 x Large eggs
- Â Â Vegetable oil
Direcciones
- Toss together hazelnuts, basil, thyme, marjoram, onion, tortillas, cheese, pepper and salt. Place the mix in the bowl of a food processor fitted with a metal blade; pulse till coarsely minced. Beat Large eggs in a medium bowl; fold nut mix into the Large eggs. Measure 1/4 c. 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 possibly parchment paper, wrap tightly with plastic wrap and chill till ready to cook. Lightly oil a cast-iron skillet or possibly griddle and heat over medium heat. Grill hazelnut cakes till golden, about 2 to 3 min on each side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 6 servings | |
| Calories 197 | |
| Calories from Fat 131 | 66% |
| Total Fat 14.91g | 19% |
| Saturated Fat 8.93g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 688mg | 29% |
| Potassium 127mg | 4% |
| Total Carbs 3.32g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.65g | 1% |
| Protein 12.73g | 20% |
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