Rating: 2.48 stars
25 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 8
  • 2 star values: 7
  • 1 star values: 6
  • 25 Ratings

These little cakes, with cheese and scallions, are perfect for warm-weather dining.

Martha Stewart Living, August 2004

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Recipe Summary test

prep:
10 mins
total:
50 mins
Servings:
4
Yield:
Makes about 12 cakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a large skillet over medium heat until crisp, about 5 minutes per side. Transfer to paper towels to drain. Pour off fat into a bowl. Wipe skillet clean with a paper towel; set aside.

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  • Stir together cheese, sour cream, bell pepper, scallions, flour, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper, cayenne, and egg yolks in a large bowl; set aside. In another large bowl, beat egg whites until stiff peaks form. Fold beaten egg whites into reserved batter.

  • Heat 2 tablespoons reserved fat (or vegetable oil) in skillet over medium heat until hot but not smoking. Working in batches of 3 or 4, pour 2 tablespoons batter into skillet for each cake; cook, turning once, until crisp, 8 to 10 minutes (add more fat or oil if skillet seems dry). Season with salt and pepper. Serve hot with reserved bacon.

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Reviews

25 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 8
  • 2 star values: 7
  • 1 star values: 6