Restaurant Recipes
Chameleon Cafe Spinach Cakes with Walnut Sauce
Ingredients
Spinach Cakes
- 1 1/2 pounds fresh spinach
- 16 ounces cream cheese, softened
- 1 1/2 cups mozzarella cheese, grated
- 1 1/2 cups parmesan cheese, freshly grated
- 1 teaspoon crushed garlic
- 1 teaspoon cracked black pepper
- 1/2 cup fresh basil
- 1 cup cornmeal (for dusting)
- Olive oil (for cooking)
Walnut Sauce
- 1 cup toasted walnuts *
- 1/4 cup fresh basil, chopped
- Salt and pepper, to taste
- 1 tablespoon lemon juice
- 1/2 to 1 cup milk
Instructions
Spinach Cakes
- Steam spinach until wilted; when cool squeeze out all water and chop.
- With a mixer, combine cream cheese, mozzarella, parmesan, spinach, garlic, black pepper and basil. Mix on medium speed, scraping sides of bowl, until well incorporated.
- Place cornmeal on a plate. Form mixture into 1/2 inch thick cakes about 3 inches in diameter. Cover each with cornmeal.
- Refrigerate until firm; can be made a day ahead.
- Heat oven to 350 degrees F. Add enough olive oil to an ovenproof pan, preferably cast iron, to slightly cover bottom of pan.
- Heat oil on the stovetop on medium-high heat until almost smoking. Place cakes in hot oil. When browned on one side, flip the cakes and place pan in oven until cakes are heated through.
- To serve, pour a pool of Walnut Sauce onto a plate. Set hot cakes on top and serve immediately.
Walnut Sauce
- In a food processor, chop walnuts; add basil, salt, pepper and lemon juice. With the motor running, pour enough milk through the top to make a smooth mixture.
Notes
* To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.
Attribution
Chameleon Cafe - Lincoln City, Oregon