Cauliflower-Potato Cakes

Posted Mon, 03/07/17

One of my biggest pet peeves is food waste (along with wasting electricity or anything else, for that matter). Food is too expensive these days to be simply tossed away if not used before it spoils. Improvising with perfectly edible but leftover food is one of my favorite things to do in the kitchen, because one never knows what might pop out. Sometimes the little "experiments" work well, sometimes they do not.


I've all but given up on meat, especially basic hamburger because the prices are out of control. Therefore, I've been turning to more and vegetables to create meals. Less expensive veggies - such as cabbage, carrots, cauliflower, potatoes, spinach, squash and turnips et al - do quite well, and there are endless ways in which to prepare them.


The other day, my culinary improvisation worked splendidly. I had a half a head of fresh cauliflower in  my refrigerator and wanted to make use of it before it turned. I could have just boiled, buttered and salted the veggie, but I wanted something different for a change.


I aimed for a dish similar to potato cakes, with mashed cauliflower added to the mixture as well.


Cauliflower-Potato Cakes

 

Cauliflower-Potato Cakes. Click on image to view larger size in a new window. 1/2 head cauliflower, trimmed & coarsely chopped*

1 C prepared mashed potatoes*

Butter

Salt & black pepper to taste

1/2 tsp. dill weed

Lawry's Seasoned Salt

Plain breadcrumbs

Olive oil

 

Boil or steam cauliflower until tender; drain and transfer to a large bowl. Combine with prepared mashed potatoes; mash together until thoroughly combined. Add butter, salt, black pepper, dry dill weed and Lawry's Seasoned Salt; mix well. Add just enough to plain breadcrumbs to make mixture dry enough to handle. Add a drizzle of olive oil to a nonstick frying pan; warm over medium heat. Using hands, shape cauliflower/potato mixture into balls the size of a walnut. Place in frying pan and flatten with a spatula until balls resemble patties. Cook each side until lightly golden, turning once. Drain patties on paper towels if necessary. Serve hot.


*Leftover cauliflower and mashed potatoes can also be used.

The cakes were delicious, if I do say so myself, and easy to prepare.

 

Blog Tags: Food Photos


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Artichokes & Zahara

Posted Sun, 02/05/17

The other day, I had one of my all-time favorite meals and also experimented with a new recipe. Guess which is which!


Baked Artichokes

Baked Artichokes


Zahara (Syrian fried cauliflower)

Zahara (Syrian fried cauliflower)


Enjoy the good eats!


*Related Blog Posts: Little Feasts (05/01/05), Mid-Day Feast (07/14/06), Luncheon Nirvana (04/14/11) and Artichokes & Zahara (02/05/17). 

Blog Tags: Food Photos


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Tamales & Tomato Soup III

Posted Mon, 01/02/17

One of my wintertime favorites:


Tamales & Tomato Soup

Tamales & Tomato Soup


Click here for the recipe. Enjoy!


*Related Blog Posts: Tamales & Tomato Soup (10/10/03), Tamales & Tomato Soup II (09/15/14) and Tamales & Tomato Soup III (01/02/17).

 

Blog Tags: Mexico


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Ham & Beans

Posted Tue, 12/27/16

A tried and true favorite, especially wonderful during the cold winter months:


Ham & Beans

Ham & Beans


Click here for the recipe. Enjoy!

 

Blog Tags: Soups & Stews


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Cornmeal & Crab Cakes

Posted Sat, 12/17/16

Crab cakes are not only delicious appetizers, but quite satisfying as a main meal as well. The other day I had a craving, but had limited resources in my food cupboard. I didn't feel like going to the store, so I improvised by using cornmeal stuffing combined with canned crab.


While my photo leaves a lot to be desired, the actual result was very tasty:


Crab Cakes. Click on image to view larger size in a new window.

Crab Cakes (with cornmeal stuffing base).

Click on image to view larger size in a new window.

There are also two variations of crab cakes to be found on Food Fare: Blackbeard's Crab Cakes and Old Bay Crab Cakes.

 

Blog Tags: Seafood


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Appetizing Muse Archives (2017)