Toasted Oregon Hazelnut Cakes

[Kitchen Witch]

Toasted Oregon Hazelnut Cakes


2 cups roasted Oregon hazelnuts
1 1/2 tablespoons fresh basil -- minced
1 1/2 tablespoons fresh thyme -- minced
2 teaspoons fresh marjoram -- minced
1 cup minced onion
2 10-inch flour tortillas -- dried on griddle or grill then crumbled/chopped
2 cups grated Muenster cheese
OR
2 cups Emmentaler Cheese (1/2 Pound)
1 teaspoon ground black pepper
1 teaspoon salt
2 eggs
Vegetable oil

Toss together hazelnuts, basil, thyme, marjoram, onion, tortillas, cheese, pepper and salt. Place the mixture in the bowl of a food processor fitted with a metal blade; pulse until coarsely chopped. Beat eggs in a medium bowl; fold nut mixture into the eggs. Measure 1/4 cup portions and use your hands to shape into oval cakes (you should have 18 cakes). If preparing ahead, separate the cakes between layers of wax or parchment paper, wrap tightly with plastic wrap and refrigerate until ready to cook. Lightly oil a cast-iron skillet or griddle and heat over medium heat. Grill hazelnut cakes until golden brown, about 2 to 3 minutes on each side.


Yield:
"18 cakes"