Monday, July 27, 2009

Avocado-Cashew Cakes

I didn't mean for this to turn into a foodie blog, but hey, I've got a lot of good recipes and figured I'd share. My friend M, who's an amazing cook, made these for us yesterday and we loved them. You only need to eat one, as they're pretty rich. I know they're high in fat, but it's all good fat and you'll see it's something you'd make and eat only every once in a while. We made them last night as appetizers for my sister and parents, and they all asked for the recipe. So, M and C, here it is for you, too! We all agreed you'd love it, especially you, M, with your love of avocadoes. :-)

Avocado-Cashew Cakes
- 2 avocadoes, diced
- a little less than half a pound of chopped/crushed cashews (1/3 cu. or so)
- I put the cashews in a plastic bag and whacked them with a rolling pin to break them up.
- 1-2 cloves garlic
- ~2 tsp lime juice
- cumin, pepper, and kosher salt to taste
- 2-3 finely minced scallions
- bread crumbs and a pinch of flour
- 1-2 TBSP olive oil for sauteeing

  1. Mix all ingredients except bread crumbs and olive oil together in a medium-sized bowl. Add lime juice and spices according to your taste after the original mixing.
  2. Spread bread crumbs and flour on a plate.
  3. Form patties about the size of a ping-pong ball and flatten slightly. Roll gently in the bread crumb/flour mixture to cover. The patties will be pretty fragile, so add flour as a binding agent as needed.
  4. Transfer patties to a plate and refrigerate for 20-30 minutes to set them.
  5. Heat 1 TBSP olive oil in a medium skillet over medium-high heat. Start with 1 TBSP and add as needed. Add patties and cook 3 minutes on a side.
Serving size: 1 cake

Dipping Sauce
- 1 part horseradish mustard to 1 1/2 parts mayonnaise
- lo-fat, if you wish. I suggest avoiding Miracle Whip because it will alter the taste
- hot sauce to taste (I used about 1 1/2 tsp)

Whisk together all ingredients in a small bowl. Give each person a good-sized dollop to eat with the avocado-cashew cakes. The bite of the sauce pairs well with the smooth richness of the cakes.

I would have posted a picture, but we ate them too quickly!

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