To make Hominy Cakes: Purée hominy in food processor until no whole kernels remain. In sauté pan, heat oil over medium heat and sauté red and green onions, cumin, jalapeno, garlic, salt, cayenne, and cinnamon until onions are soft and translucent. Transfer to bowl. Fold together onion mixture, cheese, 8 eggs, cilantro and hominy.
Divide mixture into 2-ounce portions and form each portion into a 3/4-inch thick cake. In bowl, whisk remaining 8 eggs just to blend. Coat 1 cake with flour; patting off excess. Dip in egg wash, then in panko. Repeat with remaining ingredients to make 48 cakes.
For each serving, to order: In sauté pan, heat oil over medium heat until hot, but not smoking. Add 2 cakes and sauté for 4 minutes or until golden brown, turning once. Place cakes in plate; garnish with 2 slices avocado, 2 tablespoons salsa, 2 tablespoons crème fraîche and cilantro sprigs.
Recipe created by Chef Malachi Harland, The Chef’s Table, Fresno, CA