PANFRIED BLACK BEAN CORIANDER CAKES
Categories Bean Herb Appetizer Vegetarian Quick & Easy Cornmeal Pan-Fry Gourmet Sugar Conscious
Yield Serves 2 as a main course
Number Of Ingredients 13
Steps:
- In a small heavy skillet cook onion, bell pepper, and garlic in butter over moderately low heat, stirring occasionally, until softened. In a bowl mash one-third beans with a fork and stir in remaining beans, onion mixture, bread crumbs, egg, coriander, salt, and pepper to taste.
- Form mixture into four 4-inch patties. (Mixture will be wet and soft.) Gently dredge patties in cornmeal and transfer to a large plate lined with plastic wrap.
- In a heavy skillet heat 1/4 inch oil over moderate heat until hot but not smoking and cook patties in 2 batches 1 1/2 minutes on each side, transferring to paper towels to drain.
- Serve bean cakes with salsa.
CORIANDER FISH CAKES
This is one too good to keep to myself. It comes from a Tesco Herb of the Month promotion on coriander. It is a really nice and easy way to do fish cakes.
Provided by Zoe4782
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Put the cooked flaked fish into a bowl and add half of the breadcrumbs, mayonnaise, beaten egg, coriander, cayenne and salt.
- Mix everything lightly together and roll into 12 small balls, flatten slightly and then leave to stand for at least 10 minutes.
- Mix the sesame seeds with the remaining breadcrumbs.
- Brush the fish cakes lightly with milk and dip into the breadcrumb mixture.
- Melt the butter in a frying pan with the olive oil and cook the fish cakes for about 2 minutes on each side until golden and warmed through.
- Serve on a bed of salad leaves with sweet chilli sauce on the side.
Nutrition Facts : Calories 596, Fat 34.9, SaturatedFat 8.5, Cholesterol 124.8, Sodium 778, Carbohydrate 56.9, Fiber 4.3, Sugar 5.6, Protein 14.4
CORIANDER GINGER CAKE
Provided by Moira Hodgson
Categories dessert
Time 1h15m
Yield Six to eight servings
Number Of Ingredients 14
Steps:
- Combine the molasses, sugar and butter. Add the eggs, ginger root, spices and salt.
- Sift the flour with the baking soda three times. Add to the butter mixture a little at a time, alternating with the hot water. Stir in the raisins and nuts.
- Put the mixture into a well- greased mold with a capacity of five to six cups. Put the mold into a cast- iron Dutch oven with the lid on and cook over hot coals for about 20 minutes. Put hot coals from the fire on top of the lid and cook for another 20 minutes.
- Unmold the cake on a rack and let cool for 30 minutes before serving.
Nutrition Facts : @context http, Calories 535, UnsaturatedFat 8 grams, Carbohydrate 90 grams, Fat 18 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 412 milligrams, Sugar 55 grams, TransFat 0 grams
PANFRIED BLACK BEAN CORIANDER CAKES
Serve these tasty little cakes with you favourite salsa. Makes four large patties to serve as a main course. Make smaller patties to serve as an appetizer course.
Provided by Chef Regina V. Smith
Categories Black Beans
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In a small, heavy skillet cook onion, bell pepper and garlic in the butter over moderately low heat, stirring until softened. In a bowl, mash one third of the bean with a fork and stir in remaining bean, onion mixture, bread crumbs, egg coriander, salt and pepper to taste.
- Form mixture into four - 4 inch patties. (Mixture will be wet and soft.) Gently dredge the patties in cornmeal and transfer to a large plate line with plastic wrap.
- In a heavy skillet heat 1/4 inch of oil over moderate heat until hot but not smoking and cook patties in 2 batches 1 1/2 minutes on each side, transferring to paper towels to drain.
- Serve the bean cakes with salsa.
Nutrition Facts : Calories 468.6, Fat 10.3, SaturatedFat 4.9, Cholesterol 108.3, Sodium 682.5, Carbohydrate 73.1, Fiber 19.9, Sugar 1.6, Protein 23.4
CORIANDER CAKES
Rich cookies with ground coriander seeds.
Provided by Rosina
Categories Cut-Out Cookies
Yield 30
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease cookie sheets.
- Cream butter and sugar together. Add the eggs, mixing well. Set aside.
- Sift flour, baking soda and coriander together. Add alternate batches of flour mixture and the milk to the butter/eggs/sugar mixture. Mix well. Knead on floured board until smooth.
- Roll out dough and cut into 2 inch circles. Bake for 15 minutes or until light brown. Cool on racks.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 19.7 g, Cholesterol 31.1 mg, Fat 5.4 g, Fiber 0.5 g, Protein 2.6 g, SaturatedFat 3.1 g, Sodium 52.2 mg, Sugar 6.9 g
ORANGE & CORIANDER DRIZZLE CAKE
This fruity bake has a whole orange whizzed up and added to the batter for a zesty teatime treat
Provided by Nancy Birtwhistle
Categories Afternoon tea, Dessert, Treat
Time 1h50m
Yield Cuts into 10-12 slices
Number Of Ingredients 11
Steps:
- To make the cake, put the orange in a saucepan, cover with water, bring to the boil and simmer for 1 hr or until you can pierce the orange easily with a knife.
- Drain, leave to cool, then cut the orange into quarters. Cut each quarter in half so that you have 8 pieces, and remove any pips. Put 75g of the sugar in a small pan and add 100ml water and the orange pieces. Heat gently until the sugar has dissolved, then turn up the heat and simmer for 10 mins. Allow the orange to cool slightly, then either blitz with a stick blender or liquidise to a pulp. Crush the coriander seeds using a pestle and mortar or a spice grinder, then add to the warm orange pulp along with the polenta. Stir to combine, then leave to cool.
- Heat oven to 190C/170C fan/gas 5. Grease and line the base and sides of a 22cm loose-bottomed cake tin. Put the butter, flour, baking powder, eggs and the remaining 100g caster sugar in a large mixing bowl along with the cooled orange pulp. Mix until thoroughly blended using an electric hand mixer. Spoon into the prepared tin and bake for 35-45 mins or until springy to the touch - a skewer inserted into the centre should come out clean. The cake should be pale in colour and just leaving the sides of the tin. Transfer to a wire rack and leave to cool.
- Meanwhile, prepare the decoration. Using a potato peeler, peel half the zest from the orange into large strips, then slice very thinly so that you have lots of orange zest shreds (like you would for marmalade). Put the caster sugar and 100ml water in a small saucepan set over a low heat until the sugar has dissolved, then add the orange shreds. Bring to the boil, then simmer for 8-10 mins until the shreds are quite soft. Remove using a slotted spoon and set aside on a tray lined with baking parchment.
- When the cake has cooled, sift the icing sugar into a small bowl. Juice the orange and add enough of it to the icing sugar to make a runny icing. Drizzle the icing over the cooled cake and scatter the orange shreds on top.
Nutrition Facts : Calories 304 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 28 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
STAR ANISE AND CORIANDER SPICE CAKE
Steps:
- Preheat oven to 350°F. and butter and flour an 8- by 2-inch round cake pan.
- Into a bowl sift together flour, baking powder, and salt. In an electric coffee/ spice grinder finely grind coriander seeds and star anise. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy. Add flour mixture, ground spices, and remaining ingredients and beat on low speed until combined. Increase speed to high and beat batter 3 minutes. Pour batter into pan and bake in middle of oven until cake pulls away slightly from side of pan, about 50 minutes.
- Cool cake in pan on a rack 10 minutes. Invert cake onto rack and remove pan. Invert another rack onto cake and turn cake right side up. Cool cake completely.
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