Friday, July 27, 2007

July 23, 2007: Leftover makeover - potato cakes


Michael's fennel leek soup yielded a bowl full of limp and soggy veges, drained of colour and flavour for the sake of stock. I resurrected some of the fennel, leek and carrot by finely chopping them; adding some pepper, powdered stock and chopped soy bacon for flavour; then incorporating them into potato cakes. (The prep method here, using waxy potatoes, is a revelation.) Fresh greens and vego Worcestershire sauce to serve. The resulting golden-fried fritters reminded me of the hash cakes (quit your giggling!) that my grandmother used to make (I said stop it!) from leftover boiled spuds and corned beef.

4 comments:

  1. What a clever makeover. I love suggestions on what to do with leftovers.

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  2. Thanks Truffle! I am easily bored and trying my best not to neglect those extras in the fridge. :-)

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  3. I often look at the pile of stock veggies that end up in the compost and wish I'd done something with them. These are gorgeous. Yum.

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  4. It's great that you've got compost as a second option, Lucy! Our 3rd floor flat isn't very practical for such organic recycling.

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