Total Time
31mins
Prep 25 mins
Cook 6 mins

Serve these cakes as an appetizer over sliced avocado with ancho chile sauce or salsa. the recipe comes from a San Francisco Resturant.

Ingredients Nutrition

Directions

  1. Puree the hominy in food processor until no whole kernels remain.
  2. Heat a medium saucepan and add 1 tablespoon olive oil.
  3. Add the green and red onions, garlic, jalapeno, cumin, cayenne, cinnamon, salt and cilantro; saute until softened and turn translucent.
  4. Mix with the hominy and fold in the cheese and 1 egg.
  5. To test the seasoning fry a little of the batter and taste, adjust seasonings if needed.
  6. Porportion into 2-ounce cakes.
  7. Pour the flour into a dish.
  8. In a second dish, beat the remaining 2 eggs with 1 tablespoon water.
  9. In a third dish pour the Panko crumbs.
  10. Coat each hominy cake first with flour, then dip into the egg wash, then roll in the panko crumbs.
  11. Heat the remaining 2 tablespoons olive oil in a skillet until very hot.
  12. Add the cakes and saute 2 minutes,until golden brown, turn over and brown the other side.
  13. Enjoy.

Reviews

(1)
Most Helpful

Barb, Thanks for posting these spicy, different, (at least for me),addictive little appetizers! I enjoyed them! Served them with Salsa and sour cream. The recipe doesn`t state if the cheese should be shredded,which I did. Very easy to make!

Rita~ February 25, 2003

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