I would not make this recipe again as it is. There is something wrong with it. It is a mess even after chilling the required time. The cakes won't "set", even in the oven. I noticed that the previous reviewer added more eggs and breadcrumbs to get them to set. I think the idea for the recipe is a great one, but it definitely needs more breadcrumbs, and needs more seasoning. Very bland.
Artichoke Cakes with Cajun Rémoulade
Yield: about 2 dozen
- 3 (14-ounce) cans artichoke hearts, drained and chopped
- 2 large eggs, lightly beaten
- 1/2 cup chopped red bell pepper
- 2 tablespoons chopped green onions
- 1 cup soft breadcrumbs, lightly packed
- 3/4 cup mayonnaise
- 1/4 cup whipping cream
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 1 teaspoon Worcestershire sauce
- Cajun Remoulade
- Squeeze liquid from artichokes, using paper towels, until artichokes are just slightly moist. Place artichokes in a medium bowl. Add eggs and next 3 ingredients. Combine mayonnaise and next 5 ingredients in a separate bowl; stir well. Add mayonnaise mixture to artichoke mixture; stir gently until thoroughly combined. Cover and chill at least 2 hours.
- Place a large, lightly oiled nonstick skillet over medium-high heat. Scoop artichoke mixture into 1 1/2-inch balls; place in skillet, and flatten slightly. Cook 2 to 2 1/2 minutes on each side or until golden and slightly set. Transfer to a lightly greased baking sheet. Bake at 400° for 10 to 12 minutes or until done. Serve with Cajun Rémoulade.
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