Jalapeno Falafel and Chili Lime Babaghanoush – Mexican/Mediterranean Mash-Up


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To paraphrase the blog of one of my personal heroes, Stephanie Pearl-McPhee, it’s a good idea to try to be nimble and light when the times are dicey.  And I happen to agree that high holiday season is the first world exemplification of ‘dicey.’  Being busy with work and trying to do the bare minimum of holiday festivities, my fridge is a strange place full of strange odds and ends.  The two things that needed to get used up were a bunch of guacamole and half a roasted eggplant, and so this strange dinner was brought into the world.

It's a meta-mezze platter...

It’s a meta-mezze platter…

The more I thought of it, Mexican and Mediterranean cuisines aren’t so far apart.  Both use lots of happy chilis, cumin and citrus.  It all came together pretty well.

Chili Lime Babaghanoush – served with garlic toasts

Makes 1 – 2 cups – serves 4 as an appetizer, cost approx $.59 per serving


  • 1/2 roasted eggplant, flesh scooped out of the skin ($1)
  • 1/2 cup tahini ($.50)
  • 2-4 tbs olive oil
  • salt, to taste
  • 1-2 Tbs chili powder, to taste
  • 1 lime’s juice ($.25)
  • toasts rubbed with garlic ($.25)
  • sliced scallions, for garnish ($.12)

Give everything in the first list a whirl in a food processor or blender.  Taste and adjust for seasonings.  Garnish with a drizzle of olive oil and sliced scallions.


Jalapeno Falafel

Serves 4 – cost approx $.69 per serving


  • 1/2 cup olive oil, divided use ($.50)
  • 1/2 red onion, minced ($.25)
  • 1 – 2 jalapenos, diced – use more or less, seeds or no seeds depending on the level of heat you want ($.50)
  • 2 cups cooked chickpeas, from 1 cup dry beans – you can totally use canned beans here ($.60)
  • 1 egg ($.15)
  • 1/4 cup tanini ($.25)
  • 1 lime’s juice ($.25)
  • salt, to taste
  • 1/2 bunch cilantro, divided use ($.25)
  • 1/2 cup bread crumbs ($0 if home made!)

Start off by sauteeing the onion and jalapenos in a tablespoon or two of olive oil.  Blend up the chickpeas, egg, tahini, lime juice, salt and the cilantro stems (yes, they’re totally edible and just as tasty, just not as pretty.)  Stir in the sauteed onions and jalapenos and the bread crumbs.


Make patties and pan fry them in the remaining oil.  Serve with rice or flat bread to round out the meal and maybe some guacamole too. ($.50 for rice and $2 for guac) Garnish your plates with the reserved cilantro leaves.


All together, this meal cost me just $1.90 per serving!

Peanut Butter and Jelly Cookies – Jamarama!


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Given my summertime obsession with canning, I have a lot of jam hanging around my kitchen. It all just seems like magic to me, as stupid as it is, I feel like a freakin’ wizard. “Behold, peasants! With the ancient magic of the Old Gods, I have turned these berries which are only perfect for a few days into something that will be delicious for years!” (On a related note, that’s exactly how I feel about knitting…) Anyway, my fireman loves sweets, I like to try to come up with ways to use jam in my baked goodies.

Peanut butter and jelly is such a classic combination. Those peanut butter cookies were just begging to get a little jam action, and I am just the girl give it to them. Here’s where you can imagine me, trying to make a sultry and alluring face, but actually looking like a class-A creeper.


Peanut Butter and Jelly Cookies

These cookies are delicious as cut out cookie, like the ones I made today, or a ‘jam thumbprint’ type of cookie.  I did a batch of those a few weeks ago and they turned out super tasty, but not nearly as photogenic as these guys.  And with Festivus fast approaching, the urge to bust out my cookie cutters was too strong to fight.

I actually don’t have a recipe for this one, just a method. Just replace half of the butter in whatever sugar cookie recipe you like best (the sort of recipe that makes a good cookie that holds it’s shape when baked) with peanut butter.  I used Williams and Sonoma’s ‘Chocolate Dipped Conversation Hearts’ recipe, it’s a good cookie that tastes a little like shortbread mixed with a sugar cookie.

Chill your dough and roll it out thin, 1/8″-1/4″ and cut out an even number of cookies.  Using a smaller cookie cutter, cut out a window in the center of half the cookies.  This would be a great place to use one of those cute sets of cookie cutters with various sizes of the same shapes.  If you don’t have those, you can cut out a window with a large pastry tip, that’s what I did!

Bake your cookies, but half way through put a spoonful of jam on your solid cookies and finish baking.  Let cool on a rack and gently press the window cookies on to the solid, jammy cookies to make a gooey, peanut butter and jelly sandwich  cookie.  I bet you feel a little bit like a wizard too…

Crespelle di Castagne – Chestnuts roasting on an open fire…


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I want to wish everyone in the greater internet area happy holidays; no matter who, what or where you are there’s some sort of solstice-y reason to celebrate, right?

My awesome Mother-in-Law got me some Italian chestnuts at a specialty food shop in her neck of the woods because she figured (quite correctly) I didn’t have any real stores around here and would like them. So, I roasted them up, threw some of them into my coffee grinder to make a bit of chestnut flour and invited my in-laws over for a chestnut-y dinner. We had chestnut crepes, both savory and sweet. I’m so happy they’re both easy going and retired so they don’t mind too much driving to see us up in the mountains.  My in-laws have been so great about including me in their family traditions and celebrations, I really like sharing some of the odd traditions that I’ve collected over the years with them.

Chestnuts are roasted and sold as street food in the cities in Italy in the fall and winter. They also grow in the woods in the hillsides in Tuscany and everyone looks forward to eating chestnuts in the fall time. I learned this recipe for chestnut crepes at my internship in Guamo. The chef got some chestnut flour for his special, fall dishes and had a fun time having me guess what it was by just taste, I had no clue!  In Tuscany they also make a strange sweet and savory, fudge-like treat with chestnut flour, orange rind and rosemary. It’s an acquired taste, I assume. Let’s just say, I vastly prefer making these chestnut crepes instead.

Basic Chestnut Crepes 

If you have a crepe recipe that you love and works great for you, just substitute 1/4 of the flour for chestnut flour, which you may be able to find in Italian specialty stores or you could just grind up your own toasted chestnuts in a spice/coffee grinder.

Serves 4 – both dinner and dessert, cost approx $2.02 for batch or crepe batter

I served this meal with a loaf of bread and it was enough for 4 people, cost approx $1.92 per serving.


  • 60 grams chestnut flour ($1? I have no clue what this costs, sorry)
  • 150 grams all purpose flour ($.25)
  • 2 eggs ($.30)
  • 400 ml milk ($.22)
  • pinch salt

Whisk everything together until there are very few lumps, strain through a fine mesh strainer and refrigerate for at least an hour and up to overnight.  It’s a very thin batter.  When you’re ready to make crepes, heat a small, non-stick pan over medium heat.  Grease it however you see fit and pour in a small portion of batter.  Quickly swirl the pan around to make a thin crepe.  If this is your maiden voyage on the S.S. crepe, I might suggest watching a video or two first.  It’s not hard to do but it helps to have a good idea before you set sail…

Like so, nice, thin crepes.

Like so: nice, thin crepes.

Cook your crepes on both sides just to that the batter is cooked, we’re not looking for a lot of browning here.  Let cool for a minute or two and move to a plate for storage.  Make about a million more crepes.

IMG_1055You can go right ahead and fill these little guys or they are happy to wait in the fridge, covered tightly in plastic wrap, for up to one or two days.

Savory Crepe Filling 

Makes enough for 4 servings

  • 1 cup ricotta ($.50, I freeze ricotta when it goes on super sale)
  • 1 egg ($.15)
  • salt and pepper to taste
  • 1 cup sauteed veggies – I used mushrooms, onion and arugula ($2)
  • 2 cups bechamel sauce ($.50)
  • 1 cup marinara or ragu ($.50)

Preheat oven to 375 F. Mix up all the ingredients in the first set, and get a baking pan ready, put about half of your sauces on the bottom of the pan.  Put a scoop of filling on a crepe and roll it up gently, place in the prepared pan on top of the sauces.  Fill up all the crepes you want.  Anywhere from 12-20 crepes for 4 people, depending on how full you stuff them.  Top with remaining sauces

Bake at 375F for 20 minutes or so.

IMG_1061Sweet Crepe Filling

Makes 4 servings

  • 1 cup ricotta cheese ($.50)
  • 1 orange, segmented ($.50)
  • 4 Tbs honey, divided use ($.50)
  • powdered sugar – for garnish

Preheat oven to 375F.  Mix ricotta, orange slices and 3 Tbs honey.  Fill your crepes and bake 5-10 minutes.  Sprinkle over some powdered sugar and drizzle on the remaining honey.  Serve immediately, yum!



Turkey Chili Verde Taquitos – The Thanksgiving Hangover #3


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Hey Y’all!  Here’s a way to gobble up (har har) all those turkey pickin’s you may have in your fridge or freezer.

With all the excitement that football season brings, these are a great appetizer or finger-food dinner for when the game’s on.  These little buggers freeze up great too.  With my recent taquito obsession, I’ve been thinking of these chili verde turkey taquitos since I bought my Thanksgiving birds.


Chili verde pairs really nicely with white meat.  These taquitos aren’t too spicy, the chili verde just plays a the role of great background music in movie, so that your tastebuds can focus of the wonderful shredded turkey, beans and cheese.  Can you tell that I’m quite enamored with taquitos?

See? Beans, cheese and turkey, all wrapped up in chili verde sauce!  nom nom

See? Beans, cheese and turkey, all wrapped up in chili verde sauce! nom nom

Turkey Chili Verde Taquitos

Makes 50 – cost approx $.11 per taquito


  • 2 cups red beans – from 8oz dry beans or maybe 2 cans of beans ($.54)
  • 1 cup chili verde sauce – I make this and can it when tomatillos and chilis go on sale for $1 per lb in the summer, but there’s tons of good chili verde sauces and salsa at the store that would be great in these taquitos ($.50)
  • 1/2 lb shredded cheese – cheddar or jack would be good options ($1.20)
  • 3/4 lb shredded turkey – ($.75)
  • 50 corn tortillas ($1.38)
  • 1/4 cup vegetable oil or bacon grease – for assembly
  • sour cream/salsa/guacamole for dipping ($1)

The first set of ingredients are for the filling, just mix it all together.  Assemble your taquitos and bake at 400F for about 20 minutes or until golden and wonderful.

If you need more detailed instructions on how to assemble the taquitos, check out my earlier post: https://fullbellyfullwallet.wordpress.com/2014/10/30/pulled-pork-taquitos-im-falling-fast/


Coconut Butternut Squash Soup – The Thanksgiving Hangover #2


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Here’s just a quickie before I scoot on off to coupon-ing, work, and (Gods willing) watching my football game.  If you have some leftover squash or pumpkin from Turkey Day, here’s a quick soup you can make from it.  Any orange vegetable leftovers would be great for this soup from glazed carrots to roasted squash to a can of plain/unsweetened pumpkin puree!  You could also always cook up some veggies from scratch too if you were that eager.  This dish is a nice variation from the traditional Thanksgiving flavors.


I’ll be writing this recipe a little differently, as I winged this recipe 100% and measured nothing.  Also, I have no idea how much leftover veggies you have!  So grab a handful of tasting spoons and get experimental!

Coconut Butternut Squash Soup


  • cooked squash/pumpkin/carrots
  • 1 can coconut milk
  • vegetable or chicken stock
  • sour cream – or you could use milk or cream or just leave it out if you’re lactose intolerant!
  • salt, to taste


  • Goat cheese or feta cheese – something with a little interest
  • Chili oil – totally optional if you’re spice-phobic
  • scallions or chives
  • shredded turkey – if you waned to make this not a vegetarian dish…

So, get your blending device (I did this in a crock pot and blended with a stick/immersion blender) of choice.  You could use a food processor, counter top blender or immersion blender.  Warm up your veggies in a pot and add just enough stock to cover them.  Start blending away, you will have a thick soup to start with; but remember, you can always add more liquid and it’s a hell of a lot harder to take it out.  Start adding the coconut milk and/or dairy of choice and/or more stock until it’s the consistency you like.  Season to taste.  From here it’s a simple, vaguely Asian, tasty soup but you can go crazy and throw in whatever spices sound good to you be it, ginger powder, curry paste or powder, garlic, paprika…

Garnish with goodies and dig in!

Seared Thai Salmon Fillets – Post Thanksgiving Hangover


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Hello Lovlies!  If you found yourself in the States or in the company of some unruly Americans yesterday, I hope you’ve had a wonderful Thanksgiving!  A holiday based on celebrating decadent food and getting your assembled family members drunk is clearly a great idea.

Here in our household in the mountains, the leftovers have been packaged up and put in the freezer and a big pot of turkey soup and turkey sandwiches are on the docket.  If you’ve stashed up some turkey and mashed potatoes too, be sure to come back around soon, because I’m going to try and share some good recipes with leftovers we’ve all got this time of year.


For some contrast to heavy fall-fare, I’ve got a recipe today for a quick, fresh and easy seafood marinade that’s super versatile.  It’s got a Thai feel and I think it would be awesome on any white fish fillet and I know it’s great on salmon.  It may also be good on shrimp or even tofu, let me know if you try it!

I knew I was going to have a busy day and used this marinade on some salmon fillets the night before; when I got home from work, all there was to do was sear my fish and put on some coconut rice in the rice cooker.  (I’m hooked on coconut rice these days!  I just substitute a can of coconut milk for some of the water in a pot of plain jasmine rice.)

Thai Seafood Marinade

Good for up to 4 lbs of seafood

Cost approx $2.12


  • 2-4 Tbs yellow or red curry paste ($.50)
  • 1/3 cup hoisin sauce ($.50)
  • 2-3 cloves garlic, smashed
  • 1/2 lime ($.12)
  • 1 inch piece ginger ($.25)
  • 1/4 cup light soy sauce – I prefer a lighter, Chinese soy sauce for marinades and not a heavy and dark soy sauce, like Kikkoman.  It’s like olive oil, use the lighter, cheaper stuff for cooking and marinading and save the more flavorful stuff for drizzling at the table.  ($.50)

Mix all the ingredients, making sure to give that lime a little squeeze and marinade your seafood for 4-24 hours.  A thinner fillet will need less time and a thicker fillet will take more time.  I think that pan searing makes the prettiest piece of fish but if you decide to bake it, it will be just as tasty but but have a rather unappealing and dull brown color.  Trust me, I know from experience.  I haven’t tried broiling but that may be a good option for getting some good color on your seafood before it over cooks.


Black Bean and Sweet Potato Taquitos – Vegetarian Fun-Land!


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I was going to say that I’m a master of turning healthy ingredients into things that are bad for you, (which I am) but when I thought about it I realized that my baked taquito craze isn’t all that unhealthy.  So, go buck-wild!  Destroy a tray of these little suckers without the guilt associated with plowing through a tray full of fried goodies.


Now that holiday entertaining season is upon us, these are a great make ahead appetizer.  Plus, these little buggers are vegetarian too!  At larger gatherings and when I’m planning out any sort of a party menu I always try to make at least half of the appetizers vegetarian-friendly.  I made a big ol’ batch of these last night and popped some in the freezer.  Stay tuned to see how they thaw/bake.  But, I can attest that cooked ones keep well in the fridge for a day or so and reheat well in the oven.

To be le’honest, I saw the idea for black bean and sweet potato taquitos on pinterest but I developed this recipe entirely by my onesies.

Black Bean and Sweet Potato Taquitos – served with cilantro lime rice, sour cream and salsa

Makes 40 – cost approx $.12 each including fixin’s

Serves 6 as entree – cost approx $1.03 per serving including fixin’s and rice


  • 1 lb sweet potatoes, 3 medium, peeled and small dice – ($.83)
  • 1 tsp cumin
  • 1 tsp chili powder
  • 2-3 cups cooked black beans – from 1 cup/8oz dry beans, you could use canned too ($.50)
  • 8 oz cream cheese ($.24)
  • 1 jalapeno, minced – optional ($.25)
  • 1/2 cup or 4 oz shredded jack cheese ($.50)
  • salt, to taste
  • 40 corn tortillas ($1.11)
  • 1/4 cup vegetable oil or bacon grease, divided use
  • 1 cup sour cream – for dipping! ($.50)
  • 1/2 cup salsa – also for dipping ($.50)

Start off by cooking the black beans if you’re starting from dry beans.  If you’ve got a busy day, a crock pot on low for 4-8 hours is a great way to get your beans cooked while you’re out and about.

Next up, cook those sweet potatoes.  Preheat the oven to 350 F.  Toss the diced sweet potatoes with some salt, a few tbs of vegetable oil and the cumin and chili powder.  Bake on a cookie sheet for 15-20 minutes.

To assemble the filling, mix up the roasted sweet potatoes, cooked and drained black beans, cream cheese, jalapeno, shredded cheese and some salt.


Now that the filling is all made up, it’s time to assemble.  (I’m holding my imaginary mijolner in an “Avengers Assemble!” sort of a moment here, but I digress…)  Preheat the oven to 400 F.  Keep a pan with a few tablespoons of vegetable oil or bacon grease over medium-low heat and prepare a little assembly station.   I go into more depth on my assembly set-up in my first taquito post if you want to read about it in a little more detail.  ( https://fullbellyfullwallet.wordpress.com/2014/10/30/pulled-pork-taquitos-im-falling-fast/ )

Go ahead with the system of briefly microwaving a few tortillas at a time, dipping one in the pan of warm grease and rolling it up with a few tablespoons of filling.  Set each taquito on a baking sheet.  If we’re being completely honest here, I used the same tray I baked the sweet potatoes on.  Why make more dishes to wash?  Bake for 20 minutes at 400 F or until golden and crisp.

They're so cute!

They’re so cute!

Pulled Pork Taquitos – I’m falling fast…


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You know that feeling that you’re going to get really into something in a great big hurry…  A foxy new squeeze, finding that special TV show and watching five seasons of it in a weekend, gin, a magic vacation in a fun new place.  I have just found taquitos. (Or you could call them flautas if you’re feeling like you need to class it up a bit.)  I am in love.  My fireman is very supportive spicing up our marriage with a liberal dose of taquitos.


I’m fairly certain that this will be the first of several taquito variations that I post.  I have designs on chili verde and vegetarian versions in the not so distant future; these pulled pork ones were bomb though!   Plus, I think I have a pretty good method for wrangling corn tortillas into being rolled up and cooked nicely, sans toothpicks and sans deep fryer.  Here we go!

Pulled Pork Taquitos

Makes 25 taquitos – cost approx $.21 each, with fixin’s included

Serves 4-5 as entre- cost approx $1.30 per serving, including fixin’s and rice


  • 1/2 cup / 4 oz queso fresco ($.50)
  • 1 cup / 4 oz cheddar cheese, shredded ($.33 – I got an awesome deal at the local discount grocery store!)
  • 1 lb pulled pork – leftovers work great, that’s certainly what I used! ($2.50)
  • 25 small corn tortillas ($.66)
  • 2-4 Tbs bacon grease, lard or vegetable oil


Mix up the pork and cheeses to make the filling.  Preheat oven to 400 F.

Get everything together to make a little assembly line.  You need a pan over medium-low heat with your grease of choice in it.  Next to your grease pan get a small plate or cutting board plus your filling for a roll-up station.  Lastly, you need a greased sheet tray to hold your finished taquitos.

To assemble:  First, nuke 2-3 tortillas at a time for 20-30 seconds.  Second, dip one at a time in your warm pan with some grease in it.  Let most of the excess grease drip off.


Now, lay the tortilla, grease side down onto your roll-up station.  The grease helps keep the tortillas flexible and makes them crisp up nicely in the oven.  Put a line of filling, 2-3 tablespoons, along one edge of the tortilla and roll up as tightly as possible.


Move your finished taquito onto your prepped tray.


Once you have a row of little soldiers, bake them at 400 F for 20-30 minutes or until golden and crispy.  Serve with whatever dipping sauces strike the fickle of your fancy.


P.S. I made a ridiculous little cross stitch/embroidery project for a friend’s soon-to-be-housewarming-present.  Like me, she hates the way society oppresses us forces us to conform and wear pants in the almighty “public.”  This is a shameless copy of an idea I saw on Pinterest.


Roasted Butternut Pasta – A tale of two dishes


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The desire for a very orange, pumpkin-y pasta still burns bright in my little rotten heart.  After my last, still rather tasty, failure in the orange-pumpkin-pasta department, I had another go at it.  I realized that, while the outsides of pumpkins are all orange and festive, the insides are really just pale and bland.  Let’s all have a reality check here, as much as we all love to ‘Pumpkin Spice’ up our lives every fall, what we really love about it is the brown sugar and cinnamon.  Butternut squash on the other hand is super orange and rather tasty, the clear winner for my orange pasta.

For this batch of home made pasta, I saved a cup of roasted squash from a recent squash soup and pureed it with a little water.  I used the resulting cup of butternut squash puree in my normal pasta recipe and low and behold, it was glorious!


Here’s the original pasta post: https://fullbellyfullwallet.wordpress.com/2014/09/17/fresh-herb-tagliatelle-on-fresh-pasta-and-why-you-should-make-some-today/

I separated the pasta into two equal balls and made it two different ways.  The first night I did my usual ‘Kitchen Sink Pasta’ routine of rounding up all the odds and ends in my fridge and making it into pasta.  In there was onion, cabbage, goat cheese, cilantro and a hearty pinch of blackening spice.  Here’s my blackening spice mix recipe: https://fullbellyfullwallet.wordpress.com/2014/06/05/black-macks-heres-to-summer/  Lately, I’ve been hooked on the combination of butternut squash and blackening spice, it’s so good!

IMG_0910Fresh pasta keeps well for a day or two, so on the second day I made tortellini filled with a simple mix of ricotta, shredded smoked gouda and some salt and pepper.  I thawed out some of my beef ragu that I made a while ago and the combination was awesome!  It was hearty and the smoky gouda was really complimented by a rich ragu.  This dish was simple enough to please the younger/pickier crowd, but interesting enough to please those of us with a more adventurous palate.  🙂

IMG_0916Happy Fall everyone!



Sriracha Seafood Sliders – a’little alliteration is always awesome…


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As I may have mentioned, I am in the midst of a windfall of fish and I intend on enjoying every tasty bite of this rare and fortuitous situation.  This is what I did with some mixed albacore tuna and salmon leftovers: Sriracha Seafood Sliders  Fireman approved!


These spicy little tuna and salmon cakes are awesome, and could be used as an appetizer or as part of a main course.  If I were the sort of person who had lots of friends and also wanted them in my house, I think these little guys would be a great component of a ‘Slider Bar’ for party-goers looking for a lighter or non-meat (I’m Italian, fish isn’t really meat.) option.

This recipe is an alteration to my standard ‘fish cake’ recipe that I used with halibut last.  https://fullbellyfullwallet.wordpress.com/2012/11/16/halibut-cakes-with-dijonaise-dipping-sauce/  I pretty much swiched from only celery to half celery and half onion in the vegetable department, and swapped scallions for cilantro in the herb department.  And added a ton of Sriracha hot sauce.

Loooove the cock-sauce!

Loooove the cock-sauce!

Sriracha Seafood Cakes

Serves 3-4 – cost approx $.50 per serving


  • 1 lb cooked seafood, flaked – use whatever mild fish you like best when is goes on sale.  This is a great use of leftover seafood.  ($0 if you befriend a fisherman!)
  • 2 ribs celery, very small dice ($.21)
  • 1/2 onion, very small dice ($.25)
  • 2 Tbs cilantro, minced ($.12)
  • 2 Tbs parsley, minced ($.12)
  • 4 Tbs mayonnaise
  • 3 eggs ($.35)
  • salt and black pepper – to taste
  • pinch paprika
  • pinch onion powder
  • Sriracha! – to taste ($.25)
  • 1 cup bread crumbs, divided use ($0 for home made!)
  • 1/2 cup vegetable oil ($.17)

Preheat the oven to 350 F.  Mix all ingredients in the first section.  Add half a cup of bread crumbs to thicken the mixture, it should just hold together.


Heat the oil over medium high heat in a heavy saute pan.  Place the remaining half a cup of bread crumbs on a plate.  Form a ball of the seafoody mixture about the size of a tangerine or racket ball (I find fruit and sports balls are easy points of reference for sizes in the kitchen…) and roll in the bread crumbs.  Shape the breaded ball into a patty shape.  I highly recommend making a taster patty so that you know exactly how wonderful you little spice balls are, or if they need a pinch more salt.

Like so!

Like so! Teeny-taster patties!

Gently fry the patties until they are golden on both sides.  Work in small batches as to not crowd the pan and decrease the oil temperature too much.  After frying, remove the patties to a sheet tray and keep warm in the oven while you finish frying the rest of the cakes.


For slider fixin’s I did:

  • Slider buns/rolls ($.50)
  • 1 sliced avocado ($.99)
  • more hot sauce!
  • lemon pepper mayo ($.50)

Making my overall cost around $1 per serving