Spring Onion And Feta Noodle Cakes Recipes

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SPRING ONION AND CHEESE POTATO CAKE, TWO WAYS



Spring Onion and Cheese Potato Cake, Two Ways image

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

6 large red bliss potatoes (about 2 3/4 pounds/1 1/4 kilograms), scrubbed clean
1/2 cup plus 2 tablespoons/150 milliliters olive oil
16 spring onions or 2 large bunches scallions (about 7 ounces/200 grams), trimmed and thinly sliced (about 2 cups)
6 garlic cloves, peeled and thinly sliced
Kosher salt and black pepper
2/3 cup/160 milliliters heavy cream
3 large eggs plus 1 yolk, beaten
3 ounces/85 grams Parmesan, finely grated
3 tablespoons finely chopped preserved lemon or 1 tablespoon fresh lemon zest
1 teaspoon ground turmeric
5 ounces/140 grams mature Cheddar, roughly grated
7 ounces/200 grams feta (preferably Greek), roughly crumbled
1 cup/200 grams frozen peas, thawed
1 tablespoon chopped fresh thyme leaves, plus a few extra sprigs to garnish
1 (12-ounce) jar roasted red peppers, drained, patted dry and roughly chopped (about 8 ounces/250 grams)
1/2 cup/20 grams roughly chopped fresh cilantro, plus 1 tablespoon for garnish
3 tablespoons harissa paste or 1 teaspoon red-pepper flakes

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.

FETA CAKES WITH GREEK SALAD



Feta cakes with Greek salad image

Bring a little summer sunshine to your kitchen with these potato feta cakes served with a Greek salad. The herbs add plenty of flavour and valuable nutrients, like vitamin C and iron

Provided by Sara Buenfeld

Time 40m

Number Of Ingredients 17

a drop of rapeseed oil, for the baking sheet
700g potatoes, peeled and cut into chunks
1 lemon, zested, half juiced
6 spring onions, very finely chopped
2 tbsp chopped mint
3 tbsp chopped parsley
100g feta, crumbled
1 large egg
6 tbsp wholemeal flour
½ tsp smoked paprika
320g tomatoes, cut into wedges
1 cucumber (about 320g), diced
1 red onion finely chopped
12 Kalamata olives, quartered
1-2 tbsp finely chopped mint
2 tsp lemon juice
2 tsp extra virgin olive oil

Steps:

  • Heat the oven to 200C/180C fan/gas 6 and oil a non-stick baking sheet. Bring a pan of water to the boil, add the potatoes and cook for 15-20 mins until tender. Drain very well, then return to the pan and mash with lots of black pepper, the lemon zest and juice, the spring onions, mint and 2 tbsp of the parsley. Stir through the feta.
  • Beat the egg in a shallow bowl, then mix the flour, paprika and remaining 1 tbsp parsley in another. Shape the potato mixture into eight cakes, then carefully coat all over in the egg, then the flour mix, reshaping them if you need to. Arrange the cakes on the baking sheet and bake for 15 mins until starting to turn golden. Use a palette knife to carefully turn each one over and bake for another 10-15 mins until golden.
  • Meanwhile, toss half the salad with half the lemon and oil. Serve with four cakes and chill the remainder for another day, tossing the remaining salad with the rest of the lemon and oil just before serving. Will keep, covered, for up to two days in the fridge. To reheat the cakes, cook on a baking tray at 200C/180C fan/gas 6 for 15-20 mins.

Nutrition Facts : Calories 371 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium

SPRING ONION AND FETA NOODLE CAKES.



Spring Onion and Feta Noodle Cakes. image

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

60 g fine egg noodles
1 medium egg (beaten)
50 g plain flour (sifted)
3 tablespoons milk
1 bunch spring onion, chopped
100 g feta, crumbled
oil (for frying)

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

GRILLED SPRING ONIONS WITH ROMESCO SAUCE



Grilled Spring Onions With Romesco Sauce image

Spring onions look similar to green onions, but are a bit larger and stronger tasting. This recipe was developed by Melissa Clark and appeared in the New York Times. Romesco sauce is commonly served in the Catalan region of Spain. It can also be served as a sauce for meat, fish or vegetables other than spring onions. It can also be served on bread. This recipe takes 30 minutes using a microwave, 1 hour otherwise. I would probably decrease the oil in this recipe considerably, and add more warm water to make it less thick.

Provided by Kumquat the Cats fr

Categories     Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

7 garlic cloves, peeled
1/2 cup extra virgin olive oil
1 ripe tomatoes, halved
1/4 cup almonds, toasted (shelled)
1/4 cup hazelnuts (shelled)
2 tablespoons pine nuts
1 small almond biscotti, broken into pieces (about 3/4 ounce, or substitute 1 slice toasted bread plus 1 tablespoon almonds and a pinch of sugar)
6 sun-dried tomatoes
2 egg yolks (hard cooked, lightly mashed)
2 teaspoons red wine vinegar (or more to taste)
1 teaspoon sweet paprika
1/2 teaspoon salt (or to taste)
1 pinch cayenne
8 spring onions, greens trimmed, bulbs halved

Steps:

  • Slice 4 garlic cloves in half crosswise and put them in a small, microwave-safe dish. Cover with 1/4 cup olive oil. Loosely cover dish with plastic wrap, cut a slit in top and cook in microwave on medium power for 1 minute, 20 seconds. Uncover and let cool. Alternately, saute garlic in oil until golden around edges, about 3 minutes.
  • Place tomato cut-side down on a plate. Microwave on medium power for 4 minutes. Let cool, then pull off tomato skin; it should come right off. If not, cook for another 30 seconds to 1 minute. Alternatively, roast tomato halves in a 350-degree oven until wrinkled and tender, 20-30 minutes, then peel.
  • Chop remaining 3 cloves garlic and put in a food processor along with nuts and biscotti. Grind to a powder, add sun-dried tomatoes and yolks, and process until tomatoes are ground. Add cooked tomato, cooked garlic with oil, plus vinegar, paprika, salt and cayenne, and process until smooth. Slowly drizzle in remaining 1/4 cup olive oil. Taste and adjust salt and vinegar if desired. If mixture is too thick, slowly drizzle in 1-3 tablespoons warm water. (You can make sauce up to 5 days ahead.).
  • To prepare onions, preheat a grill or broiler. Brush onions with oil and place on a grilling rack or broiler pan. Grill or broil for about 5 minutes a side, until browned and softened. Serve with romesco sauce.

Nutrition Facts : Calories 285.8, Fat 27.9, SaturatedFat 3.6, Cholesterol 62.9, Sodium 263, Carbohydrate 7.4, Fiber 2.6, Sugar 2.5, Protein 4.4

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