cateory: courses
Brie cakes with sun-dried tomatoes
Reviews: 198
Ingredients:
- 1½ cups water;
- ¾ cup steel-cut oats.
- CAKES:
- 2 ounces firm Brie, cut into ¼-inch cubes (about ½ cup);
- 1½ cups quick-cooking oats (not old-fashioned rolled oats);
- ½ cup finely chopped red onion (about ½ onion);
- ⅓ cup well-drained and chopped oil-packed sun-dried tomatoes;
- ⅓ cup toasted pine nuts;
- 2 large eggs, lightly beaten;
- 1 tablespoon minced fresh rosemary, or 1 teaspoon dried;
- 1 tablespoon minced fresh sage, or 1 teaspoon dried;
- 1 to 2 teaspoons minced fresh red Thai chile (optional);
- ½ teaspoon fine sea salt;
- ¼ teaspoon freshly ground black pepper.
- YOGURT-KETCHUP SAUCE, AND TO FINISH:
- 1 cup plain whole-milk yogurt;
- 2 tablespoons ketchup;
- ½ hot red chile, cut into small rings, or 1 teaspoon Asian chile sauce such as sriracha;
- Fine sea salt;
- 2 tablespoons extra-virgin olive oil.
- OATS:
How to make
Brie cakes with sun-dried tomatoes
Brie cakes with sun-dried tomatoes
- To prepare the oats, bring the water and oats to a boil in a 2-quart saucepan. Cook, uncovered, for 2 minutes over medium to medium-low heat, stirring a few times. Remove from the heat, cover, and let sit at room temperature until the liquid is absorbed, about 1 hour. Transfer the oats to a large bowl and spread to cool for about 10 minutes.
- To make the cakes, add the Brie and all the remaining ingredients to the bowl with the oats. Using your hands, thoroughly combine the mixture until the ingredients come together.
- Level the mixture inside the bowl and divide it into 8 equal portions using a butter knife (cut in half like a cake, and then each half into quarters). Moisten your hands with water and form cakes about 3 inches in diameter. Place the cakes on a small baking sheet or large plate.
- To make the sauce, combine the yogurt, ketchup, and red chile in a small bowl. Season with salt to taste.
- To finish, heat 1 tablespoon of the olive oil in a large skillet over medium heat until it shimmers. Add 4 cakes and cook 4 to 5 minutes on each side or until golden brown, carefully turning once with a metal spatula. Add the remaining 1 tablespoon olive oil and repeat with the second batch. Serve warm or at room temperature, together with the yogurt-ketchup sauce.
- TO GET A HEAD START: Make the oats, as in step 1, ahead. The cakes, up through step 3, can be prepared 6 hours ahead. Chill, covered.
- TO LIGHTEN IT UP: Bake the burgers instead of pan-frying.
Comments for
Brie cakes with sun-dried tomatoes
Brie cakes with sun-dried tomatoes
You may also like:
No poll