SPICY TILAPIA AND FETA CAKES
Wholesome fish dishes do not have to be boring. I love crab cakes...I have made tuna cakes...so why not tilapia cakes? Add some feta and hot sauce and really make it an interesting fish dish. Serve with a dill sauce or simple sour cream.
Provided by Raquel Teixeira
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 1h25m
Yield 2
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil. Add tilapia fillets, salt, and pepper and cook until easily flaked with a fork, about 2 minutes on each side. Turn off the heat and shred the fish with 2 forks. Transfer to a bowl.
- Toss the fish with bread crumbs, green onions, egg, lemon juice, feta cheese, garlic powder, dill, and hot sauce.
- Form patties with your hand and refrigerate for at least 1 hour.
- Set a skillet over medium-high heat. Add remaining oil. Cook patties in the hot oil until golden brown, 1 to 2 minutes on each side.
Nutrition Facts : Calories 369.1 calories, Carbohydrate 15.8 g, Cholesterol 142.3 mg, Fat 20.4 g, Fiber 1.7 g, Protein 30.5 g, SaturatedFat 4.5 g, Sodium 496.6 mg, Sugar 3 g
BAKED FETA PASTA
An easy to make pasta with baked feta inspired by current TikTok trends.
Provided by My Hot Southern Mess
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cherry tomatoes, bell pepper, onion, olive oil, garlic, lemon juice, lemon zest, red pepper flakes, black pepper, Italian seasoning, basil, and sea salt in a 13x9-inch baking dish.
- Make room in the middle of the pan and add block of feta cheese. Flip in oil, making sure cheese remains intact and becomes well coated.
- Bake in the preheated oven until the cherry tomatoes begin to blister and split, 40 to 45 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve about 1 cup of the pasta water.
- Remove feta-tomato mixture from the oven. Mash garlic, tomatoes, onions, and peppers with a heavy spoon and mix with the feta cheese, creating a sauce. Stir in spinach and cooked pasta. The spinach will get cooked from the heat of the pasta sauce and pasta. Add pasta water, a little at a time if needed, to reach desired consistency. Mix well and serve.
Nutrition Facts : Calories 497.4 calories, Carbohydrate 50.7 g, Cholesterol 33.7 mg, Fat 27.8 g, Fiber 3.8 g, Protein 14.3 g, SaturatedFat 8.5 g, Sodium 513.1 mg, Sugar 4.4 g
SPRING ONION AND FETA NOODLE CAKES.
This is a recipe for a basic noodle cake. On their own they are a little bland (I still like to eat them plain sometimes)They can be easily jazzed up by serving with a dipping sauce or adding garlic, chilli anything you like really!
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- break up noodles into shorter lengths and boil in lightly salted water for 3 minutes Remove, drain and rinse in cold water.
- mix egg, flour and milk to make a batter add the onions, feta and noodles and mix together.
- Heat some oil in a pan (olive, sesame, spray, chilli whatever your favourite is).
- Fry each cahe for about 2 mins each side giving them a press down after the first turning. Eat hot or cold.
Nutrition Facts : Calories 204, Fat 7.7, SaturatedFat 4.5, Cholesterol 83, Sodium 303.5, Carbohydrate 24.2, Fiber 0.9, Sugar 1.4, Protein 9.1
SPRING ONION AND CHEESE POTATO CAKE, TWO WAYS
This potato cake is a great recipe to build on when seeking to feed a hungry crowd resourcefully, pulling whatever cheese, vegetables or spices might need using up. Here, I've included two variations, one using frozen peas and thyme, and the other using jarred peppers and harissa. You can get as thrifty as you like by making use of what you have: frozen spinach instead of the peas, for example, or some shredded mozzarella to replace the Parmesan. The recipe is yours: Make what you want of it! Serve this potato cake warm with crème fraîche, a squeeze of lemon and a side salad, if you like.
Provided by Yotam Ottolenghi
Categories brunch, dinner, lunch, vegetables, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Add the potatoes to a large pot and top with enough water to cover by about 1 1/2 inches/4 centimeters. Bring to a boil over medium-high, then lower the heat to medium, cover with a lid and cook until easily pierced with a knife, about 30 minutes. Drain well. Once cool enough to handle, peel the potatoes (saving the skins for another use), and transfer them to a large bowl.
- While the potatoes are cooking, add half the olive oil to a large (12-inch/30-centimeter) cast-iron skillet or an ovenproof skillet that is at least about 3 inches/8 centimeters deep. Heat over medium. Once hot, add the spring onions and garlic and cook, stirring occasionally, until soft and lightly colored, about 6 minutes. If making with peas, add the peas and thyme; if making with peppers, add the peppers, cilantro and harissa. Add 1/2 teaspoon salt and plenty of pepper, stir to combine and set aside.
- Heat the oven to 450 degrees Fahrenheit/230 degrees Celsius (non-fan).
- Add the cream, eggs and yolk, Parmesan, preserved lemon, turmeric, half the Cheddar and 1/2 teaspoon salt to the potatoes in the large bowl. Use a potato masher to break everything down to a rough mash that is still a bit lumpy. Add the feta and the spring onion mixture and fold everything together.
- Wipe the skillet clean, add the remaining olive oil, then transfer the skillet to the oven for about 5 minutes to heat up. Remove from the oven and carefully add the potato mix. Level the top, sprinkle with the remaining Cheddar and a few sprigs of thyme, if using, in the center and return to the oven.
- Reduce the oven temperature to 400 degrees Fahrenheit/205 degrees Celsius and bake the cake until golden and bubbling, 25 to 30 minutes. Remove from the oven and set aside for 15 to 20 minutes to firm up before serving. Sprinkle with the extra cilantro, and serve warm, spooned directly from the pan.
SPRING ONION AND RICOTTA FRITTERS WITH AVOCADO SALSA
A deliciously-different entree adapted from one of my favourite cookbooks: 'The Onion Cookbook: cooking with onions, garlic, leeks, spring onions, shallots and chives' by English chef Brian Glover. Not liking spicy food, when I've made this recipe I've omitted both the chilli and Thai fish sauce, but I've included them here for those who like their food spicy. Instead of the chilli, I add sweet red pepper. If the salsa needs more liquid, add a little more lime juice or lemon juice.
Provided by bluemoon downunder
Categories Dessert
Time 35m
Yield 12 fritters, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- THE SALSA: Peel, stone and dice the avocados. Place in a bowl with the red onion, lime rind and juice. Add chilli, to taste (or sweet red pepper if you don't like spicy food), the tomatoes, mint and coriander. Season with salt, freshly ground black pepper, sugar and Thai fish sauce (omit this if you don't like spicy food). Mix well and set aside for 30 minutes.
- THE FRITTERS: Beat the ricotta until smooth, then beat in the egg and flour, then the flour, to make a smooth, thick batter. Then beat in the spring onions and coriander and season with salt and freshly ground black pepper. Heat the oil in a non-stick pan over a medium heat. Add spoonfuls of the batter mixture to make fritters (about 7.5 centimetres or 3" across) and lightly sauté for about 4-5 minutes on each side until the batter mixture has set and is a golden brown.
- SERVING: Taste the salsa and adjust the seasoning, adding more lime juice and/or sugar to taste. Serve the fritters with the salsa and dollops of crème fraiche. Garnish with coriander sprigs and lime wedges.
Nutrition Facts : Calories 573.1, Fat 47.2, SaturatedFat 22, Cholesterol 163.1, Sodium 383.1, Carbohydrate 27.6, Fiber 8.4, Sugar 3.8, Protein 14.8
SPRING ONION & FETA CORNBREAD SCONES WITH CHIPOTLE BUTTER
Enjoy these moreish spring onion and feta cornbread scones warm with a spicy chipotle butter. Eat them on their own, or with your favourite soup and salads
Provided by Esther Clark
Categories Side dish
Time 50m
Number Of Ingredients 11
Steps:
- Heat the oven to 220C/200C fan/gas 8. Mix the flour, cornmeal and ½ tsp salt in a large bowl, add the butter and rub everything together with your fingertips to create a fine, breadcrumb-like mixture. (Alternatively, do this by pulsing everything together in a food processor.) Stir through the spring onions, feta, parmesan and chilli flakes, then add 220ml of the milk and briskly stir with a cutlery knife to distribute - if it feels a little dry, add the remaining milk. Bring together and lightly knead just so the mixture comes together.
- Line a baking sheet with parchment. Form the dough into a 25cm round about 2cm thick and lay on the baking sheet. Starting from the centre, cut the scones out into eight triangles, then pull each one around 1cm away from the next. Brush the tops with the beaten egg. Put in the oven and bake for 20-25 mins until golden brown. Leave to cool for 15 mins.
- Beat together the butter, chipotle paste and a pinch of salt. Cut open the warm scones and spread with the butter. The butter will keep, covered, for three days in the fridge and the scones for two days in an airtight container.
Nutrition Facts : Calories 551 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium
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