Basic Crispy Cakes Food

CRISPY POTATO CAKE

Steps:

• In a nonstick 10-inch saute pan, heat the vegetable oil and butter over medium heat. Press grated potato into pan. Season with salt and pepper. Let cook undisturbed until crisp on bottom, 8 to 10 minutes. Gently flip onto a plate and then slide other side into pan to cook. Salt and pepper second side. Cook another 5 to 10 minutes, until potato cake is cooked through and nicely browned. Cut into wedges, sprinkle with parsley and serve.

CRISPY CAULIFLOWER CAKES

Steps:

• For the cauliflower cakes: In a large bowl, mix the cauliflower, cornstarch, flour, curry powder, cumin, eggs, green onions, garlic and good pinch of kosher salt and pepper. Scoop 2-tablespoon portions of the mixture, form into patties and put on a plate.
• Heat 1/2 inch of oil to around 350 degrees F in a large, heavy-bottomed skillet. Add the patties in batches and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate and sprinkle with sea salt.
• For the yogurt sauce: Mix the yogurt, lemon zest and juice and cilantro in a small bowl. Season with kosher salt, pepper and hot sauce.
• Place the cakes on a platter and dress each with a little of the yogurt sauce, then garnish with cilantro leaves. Serve the remaining sauce on the side.

RICE KRISPIE CAKES

Steps:

• Grease a 20cm/8in square, deep-sided tin with butter.
• Suspend a large heatproof bowl over a pan of simmering water (do not allow the base of the bowl to touch the water).
• Add the Mars bars and butter to the bowl and stir until melted, smooth and well combined. The mixture will curdle at first, but keep stirring (or use a whisk) and it will eventually become smooth.
• Remove the bowl from the heat, add the Rice Krispies and fold until coated in the chocolate mixture.
• Spoon the mixture into the prepared tin and press down to form an even layer, pushing the mixture into the corners and sides of the tin. Set aside to cool.
• Meanwhile, suspend another heatproof bowl over the pan of simmering water (do not allow the base of the bowl to touch the water). Melt the chocolate in the bowl, then drizzle or spread it over the cooled chocolate crispy cake. Set aside to cool and harden.
• Chill the chocolate crispy cake in the fridge until set, preferably overnight. Cut into squares while still in the tin, then remove from the tin, pile onto a plate and serve.

EASY CRISPY CRAB CAKES

Steps:

• In a bowl, combine red pepper, green onion, mayo, lemon juice, salt, garlic powder, and cayenne pepper.
• Stir in crab, egg, and 1/3 c of the breadcrumbs (may be sticky).
• Divide and form mixture into 4 balls.
• Roll crab balls in remaining breadcrumbs.
• Flatten into cakes about 1/2 inch thick.
• In a skillet, melt butter over medium heat and fry crab cakes 3-4 min per side, or until golden.

RICE KRISPIE CAKES

Steps:

• Break the chocolate into squares and put in a microwavable bowl.
• Heat the chocolate until it has all melted 1 min or 45 seconds, depending on the microwave.
• Mix the Rice Krispies into the chocolate, stirring until Krispies are covered.
• Using a teaspoon spoon the mixture into cake cases.
• Top with sprinkles, or you could break up a Flake for decoration or for Easter use Mini Eggs.
• Leave to set.

BASIC CRISPY CAKES

Steps:

• Melt butter over low heat in a large saucepan. Add mini marshmallows; stir until melted, about 10 minutes.
• Stir in crisp rice cereal.
• Cars and bugs are shaped by hand. Work quickly while mixture is soft and sticky: Spoon into greased bowl; cover with plastic wrap so it doesn't harden.
• Butter hands, and make shapes one at a time. Boats, flowers, and hills are cut out after the mixture has hardened.
• Spoon the warm mixture into a greased 9-by-13-inch pan; pat smooth. Let set, uncovered, 30 minutes to an hour, and then cut out.

MARSHMALLOW CRISPY CAKES

Steps:

• Butter a 34 x 24 x 5cm deep baking tray and line with baking parchment. Melt the butter and vanilla in a large saucepan over a low heat, then add the marshmallows and cook gently, stirring occasionally until everything is melted, smooth and glossy.
• Remove from the heat and mix in the rice cereal and 150g of the white chocolate chunks. Stir until the cereal is evenly coated, then tip into the baking tray and press into the corners using slightly wet hands to prevent the mixture from sticking to you. Leave to cool for 1 hr until set.
• Melt the remaining 50g white chocolate in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Drizzle the melted white chocolate over the crispy cakes and sprinkle over the mini marshmallows, if using. Leave to set, then cut into 12 squares. Cut the squares in half diagonally to serve. Will keep in an airtight container for up to two weeks.

CHOCOLATE RICE KRISPIE CAKES

Steps:

• Put the chocolate in a heatproof bowl with the butter and golden syrup and gently melt in 10-second bursts in the microwave, or melt it over a pan of simmering water, making sure the bowl doesn't touch the water. Stir until smooth, then take off the heat and stir in the rice pops, coating them gently with the chocolate until they are all completely covered.
• Divide the mixture between nine cupcake or 12 fairy cake paper cases - it's easier if you slide these into a muffin tin as it will help them hold their shape. Leave to set. If you want them to set faster, put in the fridge for 1 hr.
• Drizzle with a little melted chocolate and decorate with sweets, dried fruit or nuts while they are still wet enough to stick them on. Will keep in an airtight container for five days.

EASY FRIED GRITS CAKES

Steps:

• Gather the ingredients.
• Bring the water and salt to a boil in a large, heavy saucepan. Add the grits and continue to simmer, stirring constantly, over medium heat until the grits are cooked and thick, or about 15 to 20 minutes. If too thick, add a little more boiling water, 1 spoonful at a time.
• Pour the hot grits onto a large plate or medium baking sheet to make a layer about 3/4 inch deep. Cover and let stand to cool, then refrigerate for 30 minutes to 1 hour to chill thoroughly.
• When the grits are cold and firm, use biscuit cutters the size of your choice to cut rounds. Or cut them into rectangular pieces with a sharp knife. The rectangles ensure the total usage of the mixture.
• Dredge the grits pieces with flour, shaking off any excess flour. Reserve.
• Heat about 1/2 inch of vegetable oil in a large, heavy skillet over medium-high heat. Fry the grits cakes until golden brown on both sides, about 2 1/2 minutes per side.
• Drain on paper towels and sprinkle with salt to taste.
• Garnish with the chives, if using, and serve hot.

CRISPY POTATO CRAB CAKES

Steps:

• Microwave potatoes as directed on package; place in large bowl. (Do not mash.) Cool slightly.
• Meanwhile, heat 1 Tbsp. oil in large skillet on medium heat. Add yellow onions, peppers and celery; cook 8 to 10 min. or until tender and lightly browned, stirring frequently. Add Worcestershire sauce and seafood seasoning; cook and stir 1 min. Remove from heat.
• Add mayo, parsley, mustard, garlic powder and 1 egg to potatoes; mash until potato mixture is smooth and well blended. Add cooked onion mixture, crabmeat and green onions; mix well. Refrigerate 1 hour.
• Shape crabmeat mixture into 20 patties. Place flour and bread crumbs in separate shallow bowls. Whisk remaining eggs in third shallow bowl until blended. Dip crab patties, 1 at a time, in flour, then eggs, then bread crumbs, turning to evenly coat both sides of each patty with each ingredient. Place on waxed paper-covered baking sheet.
• Melt 1-1/2 Tbsp. butter with 1 Tbsp. of the remaining oil in large skillet on medium heat. Add 5 crab patties; cook 3 min. on each side or until firm and golden brown on both sides. Drain on paper towels. Repeat with remaining butter, oil and crab patties.