BOTTOM-OFTHE-BAG CHIP & CHEESE FRITTERS

BOTTOM-OFTHE-BAG CHIP & CHEESE FRITTERS

BOTTOM-OFTHE-BAG CHIP & CHEESE FRITTERS

BOTTOM-OFTHE-BAG CHIP & CHEESE FRITTERS

BOTTOM-OFTHE-BAG CHIP & CHEESE FRITTERS

In Canada, First Nation people harvestedhazelnuts, acorns, and walnuts from thewoodlands. Traditionally, these ingredientswere ground into powder, blended withcorn, berries, or bulbs, and then formedinto cakes that were boiled or fried.
Prep Time 15 mins
Cook Time 35 mins
Course cheese recipes
Servings 3 (makes 6 cakes)

Equipment

  • 1 DINERA Plate
  • 1 STORSINT Glass
  • 1 TILLAGD Cutlery

Ingredients
  

SCRAPS

  • Stale hazelnuts
  • Tortilla chip crumbs
  • Green onion stems
  • Parsley stems
  • Wilted spinach

TORTILLA HAZELNUT CAKES

  • 1 cup (120 g) stale or fresh hazelnuts(also known as filberts)
  • ½ cup (50 g) broken tortilla chips from thebottom of the bag
  • 4 sprigs fresh thyme leaves, removedfrom stems
  • 2 green onions, white part included,thinly sliced
  • 2 tbsp (7½ g) parsley stems and parsleyleaves, finely minced
  • ½ cup (120 g) asiago or Parmesan cheese,finely grated (use the small part of thecheese grater)
  • ½ cup (120 g) mozzarella cheese, finely grated(use smallest part of cheese grater)
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 pinch chili flakes (optional)
  • ½ lemon zest, plus juice, or use 1 tbsp (15 ml)lemon juice concentrate
  • 1 egg
  • 2 tbsp (30 ml) olive oil

CREAMED WILTED SPINACH

  • 1 tbsp (15 ml) olive oil
  • ½ yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup (250 ml) heavy cream, 18%
  • ¼ cup (60 ml) plain cream cheese or garlicand herb cream cheese
  • 5 4–5 cups (120–150 g) wilted spinach
  • 1 pinch salt
  • 1 pinch black pepper
  • ½ lemon, zest, plus juice or 1 tbsp (15 ml)lemon concentrate

GARNISHES

  • Sliced apple, any variety
  • Ground nutmeg (optional)

Instructions
 

TORTILLA HAZELNUT CAKES

  • Preheat the oven to 350°F (175°C)
  • Spread the hazelnuts on a baking sheet andbake for 7 to 10 minutes until golden brown.Transfer to a clean kitchen towel or papertowel and rub vigorously until most of thebrown skins are removed
  • Place the toasted hazelnuts and all remainingingredients except the egg and olive oil intoa food processor and pulse until mixtureis coarsely chopped. Add the egg and pulseuntil well combined and mixture comestogether (can use a mortar and pestle butfood processor is best)
  • With your hands, form 6 equally sized cakesa ½-inch (1¼ cm) thick.
  • Heat a pan over medium heat. Coat thepan with 2 tbsp (30 ml) of olive oil. Fry thehazelnut cakes from 4 to 5 minutes on eachside until golden brown and hot inside.Transfer to a plate, and cover to keep warm.

CREAMED WILTED SPINACH

  • Add 1 tbsp (15 ml) of olive oil to the samepan that was used to fry the hazelnutcakes. Add the yellow onion and sautéover medium heat for 5 minutes until soft.Add the garlic and sauté for 1 minute. Addthe heavy cream. Bring to a slight bubbleand gently simmer for 5 to 6 minutes,stirring frequently to prevent scalding,until reduced by hal
  • Add the cream cheese (separate witha fork to easily combine with the cream).Add the wilted spinach, salt, black pepper,lemon zest, and lemon juice. Cook for 3more minutes, stirring until spinach is soft.
  • Serve tortilla hazelnut cakes on top of thecreamed wilted spinach. Garnish with slicedapple and a pinch of nutmeg. Creamedwilted spinach can be tossed in pasta orserved as is with crusty bread or bannock.
Keyword BOTTOM-OFTHE-BAG CHIP & CHEESE FRITTERS
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