The savoury kind of cake.
I was curious to try this combination. After all how often does long, green and crunchy celery play the starring role of a dish. It either serves as a base to a stew or as part of a crudite platter. I wanted to give the celery a little more respect and taste it as an vegetable in its own right.
However, when I began to read the recipe and saw that I had to ground a load of good pecan nuts, I began squirming. I’d rather eat the pecan nuts as is; or in a 'pecan and maple cake', but to crush them to dust, just seemed wrong. I did it anyway as I was curious and I would only have wondered about the combination.
As expected the pecan nuttiness flavour came through, however it was not alone. There was a light hint of celery in the background too. The texture was similar to that of a light nut loaf or an old fashion vegetarian nut-burger.
These celery and pecan cakes alone may not excite you, but stuff them in between a bun, with some rocket and smothered in home-made red tomato and celery chutney, these cakes became astounding. The original recipe suggests serving these with mashed potato and a celery and Stilton sauce. I am sure that will be good, but I already have plans on eating some with home-made potato wedges.
Celery and pecan cakes
200g pecans, ground
8 whole pecans
2 tablespoons sunflower oil
1 onion, finely processed
½ head of celery, finely processed
200g fresh brown breadcrumbs
200g potatoes, mashed
1 teaspoon dried thyme
Salt and pepper to taste
Heat oil in a pan, add onions and celery and sauté gently until cooked. Take of the heat. Mix together the ground pecans, celery mix, breadcrumbs, potatoes and seasoning. Shape into 8 cakes. Use reserved pecans to decorate. Chill in fridge for 30 minutes to firm up. When ready to eat, bake on a lightly greased tray at gas mark 6 for 20 minutes. Adapted from The Stones Cookbook.