These crispy, mildly sweet patties are delicious with lightly dressed arugula.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I found them very bland. But they have potential. Next time I will do spices x 4! One does not taste the pine nuts (expensive as they are!!!). Better use cashew or walnuts, coarsely chopped and added at the end by hand to give a crunch. And definitely onions. In order to keep them together, cook them in the oven on a silpad: they will dry out a bit on the outside and won't stick.
Very easy to do, and makes a great light meal. They must be pressed together well in order to get them to retain the shape while cooking. Wetting your hands after each one seems to help.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?