Oh, Baby Cakes!
Spring celebrations call for fresh new recipe ideas. Try an up-to-date twist on the traditional with flavorful main-course patties and cakes that are fun to prepare and very versatile.
Get set for springtime entertaining with a well-rounded lineup of delicious cakes and patties that require fresh ingredients and little preparation. Whether served as an elegant entree or appealing appetizer, surprise guests with a pretty, hands-on dish perfect for just about any gathering.
Prepare a classic seasonal favorite — minus the meat — with Zesty White Bean Burgers, or jazz up the menu with restaurant-style crab cakes topped with cilantro salsa. Always keep one chef's tip in mind: "Choose quality ingredients to ensure these patties and cakes deliver only the finest flavors to your table," says Kim Anderson, test kitchen expert for Progresso Foods.
No matter how you serve them, these little gems are sure to shine this spring!
1/2 cup uncooked brown rice1/4 cup dried lentils (2 ounces), sorted and rinsed11/2 cups water1/4 cup finely chopped cashews2 tablespoons bread crumbs (any flavor)2 tablespoons stir-fry sauce4 medium green onions, finely chopped (Qr cup)1 egg, beaten1 medium stalk celery, sliced (Qw cup)1 medium carrot, sliced (Qw cup)1/2 cup water2 tablespoons stir-fry sauceHot cooked Chinese noodles or rice, if desiredIn a 2-quart saucepan, heat rice, lentils and 11/2 cups water to boiling. Reduce heat; cover and simmer 30 to 40 minutes, stirring occasionally, until lentils are tender and water is absorbed. Cool slightly.Mash rice mixture slightly with fork. Stir in cashews, bread crumbs, 2 tablespoons stir-fry sauce, the green onions and egg. Shape into 4 patties, each about 1/2 -inch thick.Spray 10-inch skillet with cooking spray; heat over medium heat. Cook patties in skillet about 10 minutes, turning once, until golden brown. Remove patties from skillet; keep warm.In same skillet, heat remaining ingredients except noodles to boiling. Reduce heat to medium. Cover and cook about 5 minutes, stirring occasionally, until vegetables are crisp-tender. Add patties. Cover and cook over medium heat 5 to 8 minutes or until patties are hot. Serve sauce and patties over noodles.Makes 4 servings.
Cilantro salsa1 can (15 ounces) black beans, drained, rinsed1 can (11 ounces) whole kernel sweet corn, drained1 large tomato, chopped (1 cup)1/2 cup chopped fresh cilantro1/4 cup chopped red onion2 tablespoons lime juice1 tablespoon olive or vegetable oil2 teaspoons ground cumin1 teaspoon sugar1/4 teaspoon saltCrab cakes:3 cans (6 ounces each) crabmeat, drained1/2 cup finely chopped green bell pepper1/2 cup Italian style bread crumbs1/4 cup chopped cilantro2 tablespoons mayonnaise or salad dressing1/4 teaspoon salt1/8 teaspoon ground red pepper (cayenne)1 medium green onion, sliced1 egg, beaten2 tablespoons vegetable oil2/3 cup Italian style bread crumbsStir together Cilantro Salsa ingredients; cover and refrigerate.Stir together all crab cake ingredients except oil and bread crumbs. Shape into 16 cakes, each about 2 inches in diameter.In a 12-inch skillet, heat oil over medium heat. Coat crab cakes with bread crumbs. Cook in oil 3 to 4 minutes on each side, turning once, until golden brown. Drain on paper towels. Serve with salsa.Makes 16 servings.
1 can (15 ounces) cannellini (white kidney) beans, drained, rinsed1 cup plain bread crumbs1 can (4.5 ounces) chopped green chiles, undrained2 medium green onions, chopped1 egg, beaten1/4 cup yellow cornmeal2 tablespoons vegetable oil5 slices (1 ounce each) Monterey Jack cheese5 whole wheat hamburger buns, toasted11/4 cups shredded lettuce1/3 cup guacamole5 tablespoons salsaIn blender or food processor, place beans. Cover and blend until slightly mashed. In a medium bowl, mix beans, bread crumbs, chiles, green onions and egg. Shape into 5 patties, each about -inch thick. Coat each patty with cornmeal.In 10-inch skillet, heat oil over medium heat. Cook patties in oil about 10 minutes, turning at least once, until crisp and thoroughly cooked on both sides.Top patties with cheese. Cover and cook about 1 minute or until cheese just begins to melt.Top bottom halves of buns with lettuce, patties, guacamole and salsa. Cover with tops of buns.Makes 5 servings.
1/4 Italian style bread crumbs2 tablespoons grated Parmesan cheese1 egg white, slightly beaten1 package (10 ounces) veggie burgers, partially thawed (4 patties)Cooking spray1 can (14.5 ounces) diced tomatoes with Italian-style herbs, undrained1 can (8 ounces) tomato sauce1/2 teaspoon dried basil leavesIn shallow bowl, mix bread crumbs and cheese.Spray a 10-inch nonstick skillet with cooking spray; heat over medium heat. Dip veggie burgers into egg white; coat with bread crumb mixture. Spray both sides of each burger with cooking spray; add to skillet. Cook 4 to 6 minutes or until browned on both sides.Add tomatoes, tomato sauce and basil; stir gently to mix. Reduce heat to medium-low; simmer 5 to 10 minutes or until sauce is of desired consistency, stirring occasionally. If desired, serve with additional Parmesan cheese.Makes 4 servings.
