Sunday, December 18, 2011
Roasted Fennel Cakes with Persimmon Chutney
White bean cakes stuffed with caramelized fennel, onions and toasted walnuts cooked until soft on the inside and crispy on the outside served with a sweet and sour persimmon chutney.
Roasted Fennel Cakes
5 tbl extra virgin olive oil, divided
1 fennel bulb, cored, medium dice
1/2 spanish onion, medium dice
3 garlic cloves
salt and pepper
2-15oz cans great northern beans, drained and rinsed
2 tbl whole wheat flour
1/4 tsp red pepper flakes
2 tbl fennel fronds
1/2 tsp toasted fennel seeds
1/2 cup toasted walnuts, roughly chopped
Preheat the oven to 425.
Toss the fennel, onion and garlic with 2 tbl olive oil, 1 tsp salt and 1/2 tsp pepper. Roast for 35 minutes until soft and caramelized.
In a food processor, combine the roasted fennel, beans, flour, red pepper flakes, fronds, fennel seeds and toasted walnuts. Pulse to a chunky consistency. Taste and season with more salt and pepper if necessary.
Form into 10 small patties.
Heat the remaining oil in a large saute pan and cook the patties until golden brown on both sides, 7 minutes total.
2 tbl extra virgin olive oil
1/2 spanish onion, small dice
4 small ripe fuyu persimmons, roughly chopped (about 2 cups)
1 serrano pepper, seeded, minced
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp mustard powder
1/2 cup golden raisins
1/2 cup organic light brown sugar
1/4 cup apple cider vinegar
Saute the onions in oil until soft and translucent. Add the persimmons and serrano and saute 5 minutes more until the persimmons start to break down. Season with salt, ginger and mustard powder. Add the raisins, sugar and vinegar. Bring to a boil, reduce to a simmer and cook for 15 minutes until most of the liquid has been absorbed. Taste and season.