Sunday, January 29, 2012
After making a Shepherd's meatloaf yesterday- a meatloaf of ground lamb, hominy, and mashed potatoes- I had enough pureed white hominy left to make hominy cakes, which as you can see in the photo, resemble latkes. They are tasty, and good dressed with maple syrup or with simple catsup.
One need only mix 1 1/2 cups of pureed white hominy with one diced and sauteed white onion, 1 1/2 cups of Panko crumbs, one egg, and some sea and celery salt and garlic powder or diced garlic to taste . Then fry it in oil in a non-stick pan, browning it on both sides as one would a latke.
I pureed the hominy in my food processor. You can find white hominy in most grocery stores, but only in 15 oz cans. For bigger cans, and for economy ,I buy the La Preferida brand from K&S World Market over on Charlotte Pike. It is in the Hispanic foods section, for our Latin neighbors- now one out of ten Nashvillians- love hominy as much as Southerners do.
The recipe for the wonderful Shepherd's Meatloaf- a twist on Shepherd's Pie, will go up on this site in the next day or two. It is my recipe.