Until now.. I have never found a Potato Cake that I could make AND eat !
Potatoes are one of my absolute favorite things to sink my teeth into – this one does not disappoint!
- 1.5 lb, mashed potatoes
- 2.5 T garlic powder
- 3 t ground black pepper
- 1.5 t ground cumin
- 1/4 t ground fenugreek
- 1/8 t ground tumeric
- 2 eggs
- 1 Sm yellow onion (finely minced)
- 2/3 C all purpose flour (more might be needed)
- Oil of choice for shallow pan frying
- Salt to taste
- Lemons halved (optional)
- Non-stick pan/skillet
- Large mixing bowl
- Large mixing spoon
- Food grade plastic gloves
- Preheat pan on Med heat with small amount of oil
- Place all ingredients in a large mixing bowl
- Mix all together until well incorporated
- Put on food grade plastic gloves
- Shape into 3 inch patties
- Place in pan/skillet
- Shallow fry until golden brown on one side, flip and continue frying until golden brown
- Remove from pan/skillet and place on drying rack
- Sprinkle with Salt to taste
- Serve warm
- Pairs well with spicy ketchup or lemon wedge
Makes approx 15 – 3 inch cakes
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One day … I found “Cuppa Cuppa”, and I instantly fell in love.
My love was not just because this stuff is so good but also because it is super EASY to make! You can use any kind of fruit or pie filling, I like to blend the fruit just a bit for a smoother texture once it is baked but you can leave the fruit whole too. It is just a matter of preference. This is my recipe – Enjoy!
Fruit Cuppa Cuppa
- 1 stick of real butter (melted)
- 1 C milk (%, your choice)
- 1 t vanilla
- 1 C flour (self-rising)
- 1 C white granulated sugar
- 1 Can pie filling or fruit in heavy syrup (blended slightly in blender)
- Whipped cream or Vanilla ice cream (optional)
- 8 x 8 glass baking dish
- Knife or fork
- Preheat oven to 350 degrees
- Mix sugar, vanilla and butter till smooth and creamy
- Add flour to sugar/butter/vanilla mixture and mix slightly
- Add milk and mix until well incorporated
- Pour mixture into 8 x 8 glass baking dish (no need to coat the dish)
- Pour blended fruit down the center
- Use knife/fork to swirl fruit ‘into’ the batter, until even
Bake until golden brown and bubbly … Serve warm & Enjoy !
YES, my friends, it is officially SOUP SEASON here in the upper East of the US and that means cooler temperatures and time to pull out all of our comforting recipes!
Today, I share a super easy bean soup recipe, made in the Instant Pot!
PINTO BEAN SOUP
Serves: 4 – 6
Estimated Cook Time: 50 Minutes
Total Prep Time: 1 day for soaking + 15 mins prep
- 1 C Dry Pinto Beans’
- Enough cold, filtered water to cover beans
- 4 C Broth (your choice of type)
- 1 Yellow Onion (finely chopped)
- 1 L Carrot (sliced)
- 1 L Handful Sweet Kale (chopped)
- 1 Med – Lg Uncooked Baking Potato (peeled and chopped)
- Salt and Pepper, to taste
- Rinse dry beans and place in large pot
- Cover beans with a generous amount of cold, filtered water
- Set beans aside to soak for at least 24 hours (this is IMPORTANT for soft beans)
- Drain beans and place in Instant Pot
- Chop all vegetables, as described above
- Place vegetables in Instant Pot along with Salt and Pepper
- Pour in 4 cups of broth
- Place Instant Pot lid on, in locked position
- Turn vent to closed
- Activate Pressure Cooker Mode
- Set for 50 minutes
Once time has been met, you may release the pressure manually. If you have time, you may also wait until the pressure is released as it cools.
Service Hot with Corn Bread!
This type of bean soup freezes well, so if you have time make a double batch, one for now and one for the freezer during your meal preps!