I made a last minute experimental dinner tonight and thought I'd share - it ended up being delicious. Measurements are estimated here as I just dumped in bowl, mixed and cooked
1 can of artichoke hearts drained and chopped
1 tsp grated fresh onion
1 tsp diced capers
1 shredded raw carrot
1/4 cup chopped pecans
1 egg beaten
2 Tbls breadcrumbs
2 tsp fresh chopped parsley
pepper & salt
dash of cayenne
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Crushed corn flakes, bread crumbs or panko for breading (I used corn flakes)
Olive oil and butter (50/50 mix) for pan frying
Fresh lemon to squeeze on top
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Mix first 9 ingredients.
Pan fry in a non stick pan by making small patties one at a time, dredging in breading (they will be wet and loose) and then dropping into medium hot pan. You only need enough fat to keep patties from sticking and to help browning.
Drain on paper and serve immediately with a squeeze of lemon. If you want to make a dipping sauce consider a Green Goddess type dressing with some tarragon added. Or.. try tarter sauce.
I served this with some saffron laced risotto, an arugala/chickpea and orange salad and cold IPA.
1 can of artichoke hearts drained and chopped
1 tsp grated fresh onion
1 tsp diced capers
1 shredded raw carrot
1/4 cup chopped pecans
1 egg beaten
2 Tbls breadcrumbs
2 tsp fresh chopped parsley
pepper & salt
dash of cayenne
---
Crushed corn flakes, bread crumbs or panko for breading (I used corn flakes)
Olive oil and butter (50/50 mix) for pan frying
Fresh lemon to squeeze on top
-----
Mix first 9 ingredients.
Pan fry in a non stick pan by making small patties one at a time, dredging in breading (they will be wet and loose) and then dropping into medium hot pan. You only need enough fat to keep patties from sticking and to help browning.
Drain on paper and serve immediately with a squeeze of lemon. If you want to make a dipping sauce consider a Green Goddess type dressing with some tarragon added. Or.. try tarter sauce.
I served this with some saffron laced risotto, an arugala/chickpea and orange salad and cold IPA.
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