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From Chef2Chef. You can make these up to a week in advance. Store them in an airtight container in the refrigerator. Reheat about 20 seconds on high in the microwave. You can also keep the patties warm in a 300F oven just after cooking them.
- 1 cup soft goat cheese
- 1⁄4 cup fine breadcrumbs (I use homemade or Ener-G brand wheat-free)
- fresh ground black pepper
- 1 -2 tablespoon olive oil
- English muffin, or little bread toasts (Kinnikinnick makes a good GF English muffin)
- thinly sliced radish
- thinly sliced cucumber
- tiny cherry tomatoes
- Place about 2 T of the cheese on a piece of plastic wrap.
- Cover with another piece of plastic wrap, and gently pat and"massage" the cheese into a patty 2-inches in diameter and 3/4-inch thick.
- (You can also skip the plastic wrap, and just use your hands. Dampen them first, so the cheese won't stick.) Repeat with the rest of the cheese.
- You should have 8 patties.
- Place the bread crumbs on a plate, grind in some fresh black pepper and stir to mix.
- Press the cheese patties into the crumbs until coated on both sides and around the edges.
- Place a heavy, nonstick skillet over medium heat for 30 seconds, then swirl to coat the pan.
- When the skillet is very hot, add the coated cheese patties and saute for 2 to 3 minutes on each side, or until golden brown, adding more oil if necessary.
- When they are done to your liking, transfer the sauteed patties to a plate lined with a double-thickness of paper towels.
- Serve hot or very warm, sprinkled with more freshly ground black pepper, along with your choice of accompaniments.
The taste of these was very good, but I think maybe they should be frozen for a few hours prior to cooking. I had quite a mess on my hands, despite a very hot skillet. I will try this next time! Thanks for the recipe!