side.
For the crab cakes:
Place 1/4 cup
he pan and mash thoroughly without milk, butter or water.
o taste. Shape into 8 cakes. Place flour, egg and breadcrumbs in
0 mins.
Dredge crab cakes in flour, shaking off excess. Dip
For the Grit Cakes: Roast one poblano pepper over
Mix first seven ingredients together.
Press mixture into firm cakes (8 to 10).
Chill well.
Before serving, dip cakes in flour, then in egg beaten with water, then dip into bread crumbs.
Melt butter in frying pan.
Saute cakes quickly over high heat until brown, turning once.
Mix first 7 ingredients together.
Press mixture into 8 firm cakes.
Chill well.
Just before serving, dip cakes in flour, then in bread crumbs.
Melt small amount of butter in frying pan; saute cakes quickly over high heat until golden brown, turning once.
Serve on warm platter.
Makes 4 to 5 servings.
nd pepper.
Make neat cakes by packing the mixture into
Poach the fish in water with the onion, salt and pepper for about 20 minutes.
Peel the yams and chop roughly and cook 20 minutes in boiling water until tender.
Drain yams and mash until smooth.
Add milk to the mashed yams.
Flake the fish and discard the skin.
Add fish to the yams.
Add beaten egg and parsley, mixing well.
Divide mixture into 12 portions and form into fish cakes.
Place flour in a shallow bowl and coat cakes in flour.
Fry in hot oil, turning cakes to brown both sides.
Cook until browned and crisp.
ver medium heat. Form risotto cakes by shaping handfuls of risotto
Heat butter or margarine in a skillet and partially cook the onion.
Remove from heat and stir in bread crumbs; combine with the crab meat.
Add a mixture of the beaten eggs and the next 5 ingredients; blend thoroughly.
Add enough cream to hold the crab meat mixture together.
Shape into 12 (2 1/2-inch) cakes.
Coat cakes with flour.
Fry in butter or oil (about 1/4 inch deep in skillet) until cakes are golden brown and cooked through, about 3 minutes per side.
Serve with lemon wedges.
Combine first 8 ingredients in bowl and mix well.
Shape mixture into 8 small cakes.
Chill for several hours.
Combine egg with 2 tablespoons water in bowl.
Coat crab cakes with flour. Dip into egg mixture.
Coat with bread crumbs.
Saute over high heat in Parkay in skillet until golden brown.
Combine fish, onion, lemon juice, seasonings, egg and potatoes.
Mix thoroughly.
Form into cakes.
Coat cakes with flour and saute in hot fat/oil until brown on both sides.
Mix crab meat, salt, mustard, pepper, egg yolk, Worcestershire sauce and mayonnaise.
Make mixture into small cakes.
Dip cakes into flour and egg, then into crumbs.
Quickly fry in salad oil on high heat until brown.
nd mix well. Mix rice flour, baking powder, and cardamom into
pices. Add water alternately with flour. Stir in nuts and pumpkin
um. Stir over low heat, without boiling, until melted and sugar
lmond Cake, 1 1/2 recipes,
Pink, green, and yellow
Stir in ground almonds and flour. Divide mixture among muffin cups
aucepan. Stir on low heat, without boiling, until sugar has dissolved