Appetizer

POTATO CAKES

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!

Potato Cakes

Ingredients

  • 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

Directions

  • 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
Visit Insta for pictures – LivingEclecticEats

Pigs In a Blanket (Minis)

I had 5 left over hotdogs … and a can of croissants …

IMG_3479

 

Serves: 4 – 6
Total Time Estimate: 30 Minutes (or less)

 

Ingredients 

1 Can Croissants – Cut into sections

5 Hotdogs – Cut into 1/3 portions

 

Directions

Preheat oven to 350 degrees.

Line cookie sheet with parchment paper

Open can of croissants and cut each portion of dough into 2-3 sections.

Cut hotdogs into 3rds.

Roll each hotdog portion into the cut dough.

Place evenly on the lined cookie sheet.

Place prepped Pig Minis in preheated oven and allow to bake until golden brown.

Serve warm, Enjoy!

 

 

 

 

 

An Egg-cel-lent Year Awaits !

Happy New Year ! 

To kick things off, my recipe for Deviled Eggs and  ‘cheers’ to an egg-cel-lent, 2018!

Deviled Eggs

 

Serves: 4 
Total Time Estimate: 30 Minutes 

Ingredients 

6 eggs
¼ cup mayo
1 t red wine vinegar
1 t yellow mustard
add  salt to taste
add black pepper to taste
add paprika (for garnish)

Directions

Read entire set of instructions before beginning …

Place uncooked eggs in medium size sauce pan and cover with water. 

Heat water/eggs to boiling (on medium heat) and time for 5 minutes, once water begins to boil.

Place ice in a medium size glass or metal bowl and fill 1/2 with water, set aside.

Gently, drain hot water from the pan. Begin to crack each egg-shell with a firm smack on the top of the egg with the bottom of a metal spoon. Note: crack the egg while still in the pan to avoid burning your hands. 

Once cracked, place each egg in the bowl of iced water. The eggs will cool quickly, once cooled enough to handle comfortably, peel off the shell and set aside.

Slice each egg length-wise and spoon the yolk from the egg-white into a mixing bowl while placing the empty halves on a serving tray. 

Gather all items from the ingredients list and mix together until very smooth. You may need to use a fork during this part in order to crumble the yolk finely. 

Evenly spoon the mixture into the egg white halves and sprinkle with the paprika, serve and enjoy!

These are a great ‘make-ahead’ type of appetizer and can be stored in a container, in the fridge for the following day.