Rustic Charcoal Wheat Cakes with Cilantro Horseradish Aïoli & Red-Pepper

Indian Harvest Products Used

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Ingredients

  • 2 ½ c. water, salted
  • 8 oz. Indian Harvest Charcoal Wheat, dry
  • 8 oz. Indian Harvest Sunrise Blend with Quinoa Flakes, dry
  • Vegetable stock, as needed
  • 4 oz. cream cheese
  • 1 c. sharp Vermont cheddar, shredded
  • 3 T. plus as needed olive oil
  • ¼ c. sweet onion, small dice
  • 1 red bell pepper, cleaned, small dice
  • ½ green bell pepper, cleaned, small dice
  • 2 t. garlic, minced
  • ½ c. celery, small dice
  • ½ c. white wine
  • 1 t. ground coriander
  • 1 t. dried basil
  • 1 t. dried oregano
  • Salt and pepper, to taste
  • 2 egg whites
  • 1 T. butter
     

Directions

  1. Bring salted water to a boil. Stir in Indian Harvest Charcoal Wheat. Cover and reduce heat. Simmer 30 to 35 minutes, until texture of Charcoal Wheat is soft. Drain any excess liquid and reserve flat on a sheet tray. 

  2. Using a spice grinder or similar, completely grind Indian Harvest Sunrise Blend into a fine flour consistency. Reserve.

  3. In a food processor, purée 1 cup of the cooked charcoal wheat for 1 minute or less (just enough to break up the grain). Add vegetable stock as needed to barely moisten.
  4. 
In a large mixing bowl add purèed Charcoal Wheat to remaining Charcoal Wheat. Blend in cream cheese and cheddar until well incorporated.

  5. In a sauté pan, heat 3 tablespoons olive oil. Sauté onion for about 2 minutes. Add bell peppers, garlic and celery, and sauté for 3 minutes. Deglaze pan with white wine. Reduce until white wine cooks off, about 2 minutes. Let cool, then add to Charcoal Wheat/cheese mixture.

  6. Season with all dried spices to taste. Add egg whites and incorporate well. Mixture will be loose, so add ½ cup of the Sunrise Flour (or more if needed) to tighten.

  7. Form 2-ounce patties. Dredge patties in Sunrise Blend flour and chill in walk-in for proximately 30 minutes to set the cakes for easier handling.

  8. Lightly coat a stainless-steel pan with olive oil; heat. Add butter. Sear off Charcoal Wheat cakes until golden brown, 1 minute each side. 

  9. Finish in a 350°F oven for 15 minutes. Plate with Cilantro Horseradish Aïoli and Red-Pepper Coulis.

Cilantro Horseradish Aïoli


  • 1 c. mayonnaise
  • 1 bunch cilantro, thick stems removed
  • 2 T. ground horseradish
  • Salt and ground white pepper, to taste

Method: Puree in food processor until smooth.

Red-Pepper Coulis


  • 2 red bell peppers, peeled, cored, seeded and roasted
  • 3 T. extra-virgin olive oil
  • 1 small shallot
  • 2 T. red-wine vinegar
  • Salt and ground white pepper, to taste

Method: Puree in food processor until smooth.
Yield: 18 cakes