Recipe

Ingredients

Hominy cakes:
4 (29-ounce) cans hominy, rinsed and drained
1/4 cup olive oil
1 pound red onion, cut into 1/4-inch dice
4 ounces green onions, minced
3 tablespoons cumin, ground
2 tablespoons jalapeño, seeded and minced
2 tablespoons garlic, minced
2 tablespoons salt
1 teaspoon cayenne pepper
2 teaspoons cinnamon
12 ounces provolone, grated
16 each eggs, medium
1/2 cup cilantro, minced
1 pound flour
1 pound, 2 ounces Kikkoman Panko Japanese Breadcrumbs

vegetable oil, as needed
48 slices avocado slices
3 cups pico de gallo salsa
3 cups crème fraîche
cilantro sprigs, as needed

Instructions

To make Hominy Cakes: Purée hominy in food processor until no whole kernels remain. In sauté pan, heat oil over medium heat and sauté red and green onions, cumin, jalapeno, garlic, salt, cayenne, and cinnamon until onions are soft and translucent. Transfer to bowl. Fold together onion mixture, cheese, 8 eggs, cilantro and hominy.

Divide mixture into 2-ounce portions and form each portion into a 3/4-inch thick cake. In bowl, whisk remaining 8 eggs just to blend. Coat 1 cake with flour; patting off excess. Dip in egg wash, then in panko. Repeat with remaining ingredients to make 48 cakes.

For each serving, to order: In sauté pan, heat oil over medium heat until hot, but not smoking. Add 2 cakes and sauté for 4 minutes or until golden brown, turning once. Place cakes in plate; garnish with 2 slices avocado, 2 tablespoons salsa, 2 tablespoons crème fraîche and cilantro sprigs.

Recipe created by Chef Malachi Harland, The Chef's Table, Fresno, CA

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• Crispy Sesame Chicken Salad
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