Errata

“er·ra·tum
iˈrätəm,-ˈrā-,-ˈrat-/
noun
plural noun: errata
an error in printing or writing.
a list of corrected errors appended to a book or published in a subsequent issue of a journal.” – Google
Welcome to the errata page.
First, I’d like to thank those who purchased the My Eclectic Kitchen app.  This page was created for you.
Sometimes we may find an error in the app and make the correction on our end.  However, it can take some time for Apple to update the correction and for you to see the changes in your device.  Below is a list of corrections to recipes in the app.  They have been sent to Apple for the update.  My sincerest apologies for the inconvenience.

CORRECTIONS

11/13/14  

1) Sweet Potato Crab Cakes

       Directions

    Mysteriously missing directions 5-12.

    Directions should read:

1. Soak cashews overnight in filtered water.

2. Make the aoili. Add all the ingredients into a blender and process until smooth. If it is too thick, thin the sauce with filtered water, 1 tablespoon at a time. Taste for seasoning. If you think it needs salt or more heat, simply add sea salt and more Sriracha.  Blend once more to give it one last mix. Set sauce aside.

3. In a skillet, add jalapeno pepper, bell pepper and diced sweet potato until crisp-tender for about 5 minutes. If it sticks to the pan, add a little vegetable stock or filtered water.

4. Pour 1 cup of mixture into food processor and pulse until it is a coarse puree.

5. In a large bowl, squeeze hearts of palm to break into shards.  Add puree and remaining sautéed vegetables to bowl, along with old bay seasoning, parsley, cashew cream, Dijon mustard, ¼ cup plus 2 Tbsp breadcrumbs, ume plum vinegar and cayenne pepper and stir until thoroughly combined.  Taste the mixture, adjust for seasoning, and mix.

6. Line baking sheet with parchment paper or a silpat mat. Place breadcrumbs on a plate.

7. Create ¼ cup patties of the mixture and roll into breadcrumbs to coat. Transfer patties onto the lined baking sheet until they’re ready to be cooked. Makes 9 “crab” cakes.

8. You can either fry or bake these. To bake these, place the “crab” cakes on a baking sheet lined with a silpat mat or parchment paper. Preheat the oven to 400 degrees F. Bake for 30 minutes or until golden brown. At the halfway point, flip the “crab” cakes.

9. Alternatively, you can fry these. Pour 1/8 inch oil in skillet and heat oil on medium heat to 350 degrees F.

10. Fry one side of the cake at a time at about 2 minutes per side or until golden brown. Wipe out skillet and clean oil before frying remaining cakes. Line a plate with paper towels. Place the fried “crab” cakes on the paper towels to drain the oil.

11. Serve hot with aoli and a salad.

12. If you want to make festive Halloween crabs with these cakes, slice red bell peppers into strips and place 3 bell pepper “legs’ on each side. Make crab eyes by adding dots of aoli where the eyes are located.

 

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