MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Toasted Oregon Hazelnut Cakes
Categories: Main, Dishes
Yield: 6 Servings

2 c Oregon hazelnuts; roasted
1 1/2 tb Fresh basil; minced
1 1/2 tb Fresh thyme; minced
2 ts Fresh marjoram; minced
1 c Onion; minced
2 Flour tortillas (10");
- dried on griddle or grill,
- then crumbled or chopped
2 c Muenster or emmentaler
- cheese (1/2 lb);
- grated
1 ts Ground black pepper
1 ts Salt
2 Eggs
Vegetable oil

Toss together hazelnuts, basil, thyme, marjoram, onion, tortillas,
cheese, pepper, and salt. Place the mixture in the bowl of a food
processor fitted with a metal blade; pulse until coarsely chopped.
Beat eggs in a medium bowl; fold nut mixture into the eggs. Measure
1/4 cup 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 parchment paper, wrap tightly with plastic wrap and
refrigerate until ready to cook. Lightly oil a cast-iron skillet or
griddle and heat over medium heat. Grill hazelnut cakes until golden
brown, about 2 to 3 minutes on each side.

Recipe by Dundee Hazelnuts

Recipe FROM: <https://web.archive.org/web/20010826140435/
http://www.teleport.com/~nuts/entrees.html>

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