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shain

shain

Wet mixture:

  • 40g toasted walnuts, roughly chopped
  • 1 tbsp butter for frying
  • 1 large onion, diced
  • 2 stalks celery, finely diced
  • 3 eggs
  • 2 teaspoons brown sugar
  • 130g strained yogurt (I originally used part sour cream, but I found the result too rich)
  • 4 tablespoons chopped parsley, cilantro, basil and/or dill

Dry mixture:

  • 110g  AP flour
  • 1 to 1.5 teaspoon salt
  • 1 teaspoon baking powder

Spices:

  • 2 teaspoons paprika
  • Dried chili to taste
  • 2 teaspoons coriander seeds, ground
  • 1/2 teaspoon cumin seeds, ground
  • 1 teaspoon caraway seeds, ground
  • 1 teaspoon dill seeds, ground
  • 1 teaspoon fennel seeds, ground
  • 1 teaspoon thyme
  • 1 teaspoon nutritional yeast, of you have it on hand

 

 

 

  • Fry the onion in butter until well browned.
  • Add the celery and cook until until softened.
  • In a large bowl, mix the wet mixture ingredients and vegetables.
  • Mix the dry mixture ingredients and spices in a separate bowl.
  • Heat a large pan over medium-low flame. Coat it with melted butter.
  • mix the dry mixture into the wet and mix until well combined. Don't over mix.
  • Pour into the well heated pan and cover it.
  • Cook for apx. 9-12 minutes until the bottom is browned (but not dark).
  • Flip and cook for another 5-7 minutes until cooked through.
  • Flip again, and just prior to serving, re-crisp the bottom over medium flame.
  • Serve hot, along with strained yogurt or sour cream, and tomatoes.

 

 

- Spices can be adjusted to taste.

- By removing the onion, celery, nuts and spices, you will be left with a base recipe that you can flavour in many ways.

 

IMG_20181006_151954.thumb.jpg.2786644c2cc4417c5cdb753ae7a82ae9.jpgIMG_20181006_152446.thumb.jpg.a938fecfe0a80ad1e0306279e05d7232.jpgIMG_20181006_152556.thumb.jpg.3d89e1b1163004c22280e975d2bac1cc.jpg

 

shain

shain

Wet mixture:

  • 40g toasted walnuts, roughly chopped
  • 1 tbsp butter for frying
  • 1 large onion, diced
  • 2 stalks celery, finely diced
  • 3 eggs
  • 2 teaspoons brown sugar
  • 130g strained yogurt (I originally used part sour cream, but I found the result too rich)
  • 4 tablespoons chopped parsley, cilantro, basil and/or dill

Dry mixture:

  • 110g white AP flour
  • 1 to 1.5 teaspoon salt
  • 1 teaspoon baking powder

 

Spices:

  • 1 teaspoon nutritional yeast, of you have it on hand
  • 2 teaspoons paprika
  • Dried chili to taste
  • 2 teaspoons coriander seeds, ground
  • 1/2 teaspoon cumin seeds, ground
  • 1 teaspoon caraway seeds, ground
  • 1 teaspoon dill seeds, ground
  • 1 teaspoon fennel seeds, ground
  • 1 teaspoon thyme

 

 

 

  • Fry the onion in butter until well browned.
  • Add the celery and cook until until softened.
  • In a large bowl, mix the wet mixture ingredients and vegetables.
  • Mix the dry mixture ingredients and spices in a separate bowl.
  • Heat a large pan over medium-low flame. Coat it with melted butter.
  • mix the dry mixture into the wet and mix until well combined. Don't over mix.
  • Pour into the well heated pan and cover it.
  • Cook for apx. 9-12 minutes until the bottom is browned (but not dark).
  • Flip and cook for another 5-7 minutes until cooked through.
  • Flip again, and just prior to serving, re-crisp the bottom over medium flame.
  • Serve hot, along with strained yogurt or sour cream, and tomatoes.

 

 

- Spices can be adjusted to taste.

- By removing the onion, celery, nuts and spices, you will be left with a base recipe that you can flavour in many ways.

 

IMG_20181006_151954.thumb.jpg.2786644c2cc4417c5cdb753ae7a82ae9.jpgIMG_20181006_152446.thumb.jpg.a938fecfe0a80ad1e0306279e05d7232.jpgIMG_20181006_152556.thumb.jpg.3d89e1b1163004c22280e975d2bac1cc.jpg

 

shain

shain

Wet mixture:

  • 40g toasted walnuts, roughly chopped
  • 1 tbsp butter for frying
  • 1 large onion, diced
  • 2 stalks celery, finely diced
  • 3 eggs
  • 2 teaspoons brown sugar
  • 130g strained yogurt (I originally used part sour cream, but I found the result too rich)
  • 2 tablespoons chopped parsley

Dry mixture:

  • 110g white AP flour
  • 1 to 1.5 teaspoon salt
  • 1 teaspoon baking powder

 

Spices:

  • 1 teaspoon nutritional yeast, of you have it on hand
  • 2 teaspoons paprika
  • Dried chili to taste
  • 2 teaspoons coriander seeds, ground
  • 1/2 teaspoon cumin seeds, ground
  • 1 teaspoon caraway seeds, ground
  • 1 teaspoon dill seeds, ground
  • 1 teaspoon fennel seeds, ground
  • 1 teaspoon thyme

 

 

 

  • Fry the onion in butter until well browned.
  • Add the celery and cook until until softened.
  • In a large bowl, mix the wet mixture ingredients and vegetables.
  • Mix the dry mixture ingredients and spices in a separate bowl.
  • Heat a large pan over medium-low flame. Coat it with melted butter.
  • mix the dry mixture into the wet and mix until well combined. Don't over mix.
  • Pour into the well heated pan and cover it.
  • Cook for apx. 9-12 minutes until the bottom is browned (but not dark).
  • Flip and cook for another 5-7 minutes until cooked through.
  • Flip again, and just prior to serving, re-crisp the bottom over medium flame.
  • Serve hot, along with strained yogurt or sour cream, and tomatoes.

 

 

- Spices can be adjusted to taste.

- By removing the onion, celery, nuts and spices, you will be left with a base recipe that you can flavour in many ways.

 

IMG_20181006_151954.thumb.jpg.2786644c2cc4417c5cdb753ae7a82ae9.jpgIMG_20181006_152446.thumb.jpg.a938fecfe0a80ad1e0306279e05d7232.jpgIMG_20181006_152556.thumb.jpg.3d89e1b1163004c22280e975d2bac1cc.jpg

 

shain

shain

Wet mixture:

  • 40g toasted walnuts, roughly chopped
  • 1 tbsp butter for frying
  • 1 large onion, diced
  • 2 stalks celery, finely diced
  • 3 eggs
  • 2 teaspoons brown sugar
  • 130g strained yogurt (I originally used part sour cream, but I found the result too rich)
  • 2 tablespoons chopped parsley

Dry mixture:

  • 110g white AP flour
  • 1 to 1.5 teaspoon salt
  • 1 teaspoon baking powder

 

Spices:

  • 1 teaspoon nutritional yeast, of you have it on hand
  • 2 teaspoons paprika
  • Dried chili to taste
  • 2 teaspoons coriander seeds, ground
  • 1/2 teaspoon cumin seeds, ground
  • 1 teaspoon caraway seeds, ground
  • 1 teaspoon dill seeds, ground
  • 1 teaspoon fennel seeds, ground
  • 1 teaspoon thyme

 

 


  • Fry the onion in butter until well browned.
  • Add the celery and cook until until softened.
  • In a large bowl, mix the wet mixture ingredients and vegetables.
  • Mix the dry mixture ingredients and spices in a separate bowl.
  • Heat a large pan over medium-low flame. Coat it with melted butter.
  • mix the dry mixture into the wet and mix until well combined. Don't over mix.
  • Pour into the well heated pan and cover it.
  • Cook for apx. 9-12 minutes until the bottom is browned (but not dark).
  • Flip and cook for another 5-7 minutes until cooked through.
  • Flip again, and just prior to serving, re-crisp the bottom over medium flame.
  • Serve hot, along with strained yogurt or sour cream, and tomatoes.

 

 

- Spices can be adjusted to taste.

- By removing the onion, celery, nuts and spices, you will be left with a base recipe that you can flavour in many ways.

 

IMG_20181006_151954.thumb.jpg.2786644c2cc4417c5cdb753ae7a82ae9.jpgIMG_20181006_152446.thumb.jpg.a938fecfe0a80ad1e0306279e05d7232.jpgIMG_20181006_152556.thumb.jpg.3d89e1b1163004c22280e975d2bac1cc.jpg

 

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