Roasted Fennel Cakes with Persimmon Chutney

Persimmons are extremely seasonal so when they come around I like to make a few things here and there to incorporate them before I never see them again for an entire year. Doing a search online you will find many recipes to use persimmons in sweet ways but I prefer this fruit in savory aspects like this chutney. Find persimmons that are slightly soft and ripe, they will be the sweetest and best for this recipe.

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.

Persimmon Chutney
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.

Grilled Fingerling, Snow Pea & Asparagus Salad, Cannellini Red Pepper Cakes

Savory cakes, crispy on the outside and creamy on the inside, filled with red peppers, cannellini beans and lemon. Roasted fingerling potatoes, snow peas and asparagus tossed with arugula and a lemon-garlic vinaigrette.

Cannellini Red Pepper Cakes

2 tbl extra virgin olive oil
1/4 cup minced yellow onion
1 celery stalk, minced
1/4 cup minced red bell pepper
3 garlic cloves, minced
1/4 tsp salt
1/8 tsp pepper
2 tsp Old Bay Seasoning
Juice of half a lemon
1/8 tsp red pepper flakes
1-15oz can Cannellini beans, rinsed and drained
3 tbl whole wheat flour
1 cup plus 2 tbl panko bread crumbs
1/2 tsp salt
1/4 tsp pepper
1 tsp dried parsley
1/4 cup canola oil

In a large saute pan, heat 2 tbl of olive oil and saute the onions and celery until soft and translucent, 5 minutes. Add the red bell pepper and saute 5 minutes more so they are cooked but still have a crisp bite. Add the garlic cloves, salt, pepper, Old Bay, lemon juice and red pepper flakes. Toss to combine and lightly toast the garlic. Remove from the heat and add the white beans. Mash up the mixture but not fully, make sure there is still some texture. Stir in whole wheat flour and 2 tbl of panko bread crumbs. The mixture will be fairly wet.
Combine the remaining 1 cup of breadcrumbs, salt, pepper and dried parsley in a bowl.
Using a large ice cream scoop, scoop even sized cakes out, slightly flatten and coat in breadcrumbs.
Heat up the canola oil in the same saute pan and pan fry until golden brown on both sides, 10-15 minutes total.
Garnish with lemon wedges and a sprinkling of sea salt.

Grilled Fingerling, Snow Pea and Asparagus Salad

1/4 cup extra virgin olive oil
juice of 1 lemon, zest of half
1/2 tsp salt
1/4 tsp pepper
1 garlic clove, minced
8 fingerling potatoes
1 bunch of asparagus, ends trimmed
2 cups fresh snow peas
2 scallions, whole
1 cup arugula, packed

Bring a small pot of salted water and the potatoes to a boil. Cook until the potatoes are almost tender. Drain, half and pat to dry.
In a large bowl, combine the oil, lemon juice and zest, salt, pepper and minced raw garlic. Whisk to combine and set aside.
Preheat a grill or grill pan to high heat. Brush with some olive oil. Grill the potatoes, flat side down, until they are completely tender with dark grill marks. Grill the asparagus and snow peas for 5 minutes. Grill the scallions for 2 minutes until limp and charred.
Roughly chop the scallions and add them to the lemon vinaigrette along with the asparagus, snow peas and fingerling potatoes. Add the arugula and toss. Season with salt and pepper to taste.