Brain Cakes (Pan-Fried Method)
Savory pan-fried cakes made from seasoned brains, formed into small patties and fried until golden brown. An alternative method to the rolled and cut version.
Ingredients
- 1 pound Brains, cleaned and veins removed (Lamb or calf brains work well)
- 0.5 teaspoon Salt (Or to taste)
- 0.25 teaspoon Ground nutmeg (Freshly grated preferred)
- 0.25 teaspoon Black pepper (Freshly ground)
- 1 large Egg, raw (Acts as binder)
- 3 tablespoons All-purpose flour (Enough to bind mixture)
- 3 tablespoons Cooking oil or butter (For frying)
Instructions
- 1Remove any veins, membranes, and blood vessels from the brains. Rinse thoroughly under cold water and pat dry with paper towels.
- 2Using a sharp knife, finely chop the cleaned brains on a cutting board until they form a paste-like consistency.
- 3Transfer the chopped brains to a mixing bowl. Add salt, nutmeg, black pepper, the raw egg, and flour. Mix thoroughly until all ingredients are well combined and the mixture holds together.
- 4Using your hands or two spoons, form the mixture into small round cakes about 1.5 inches in diameter and 1/2 inch thick (approximately the size of a shot glass top). You should get about 12-15 small cakes.
- 5Heat the cooking oil or butter in a large skillet over medium heat until shimmering but not smoking.
- 6Carefully place the brain cakes in the hot oil, working in batches if necessary to avoid crowding. Fry for 3-4 minutes on the first side until golden brown, then flip and fry for another 3-4 minutes on the second side until both sides are evenly browned and crispy.
- 7Remove the fried brain cakes from the skillet and place on a paper towel-lined plate to drain excess oil. Serve hot.
