Yummy! That's a delicious looking recipe, I love jalapeno anything
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Potato cakes with Jalapeño dip
From my food porn entry: Since I'm not allowed to post food porn pictures without the source, I have decided to start posting recipes. Source: Always my kitchen!
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Potato cakes
4 large potatoes (boiled and mashed the night before)
1 medium shredded carrot
1 grated garlic clove
1 finely sliced spring onion
1/2 small yellow onion finely diced
3/4 cup of frozen peas
Salt, pepper and dash of freshly grated nutmeg
Panko or regular breadcrumbs
Olive oil
Sautée the carrot and yellow onion in olive oil until soft but not brown. Add peas and garlic, sautée for another minute. Add the spring onion last and combine with the mixture. Now add hot veggie mixture to the cold mashed potato mixture. Season with salt, pepper and nutmeg. Work mixture by hand until well combined and not crumbly. Form into crab size cakes and press into breadcrumbs until well coated. At this point I retuned the cakes to the fridge for an hour to make to firm them up. Finally, fry in medium hot oil until golden brown and crispy. Serve with Jalapeño dip. .
Jalapeño dip
3 Jalapeños
1 small garlic clove
6 oz Tofutti sour cream
4 oz Tofutti cream cheese
1 tablespoon Vegenaise
Salt and pepper to taste
Process Jalapeños and garlic in food processor. Add sour cream and cream cheese, process until the mixture comes together. Add salt and pepper to taste, process until well combined. Add Vegenaise and process for a few seconds to combine. Your dip is ready! I like to prepare the dip the night before to let the flavors melt together.
I use this dip for almost everything. You can add a bit of soy milk to the dip and use it as a dressing for potato salad or as a creamy dressing for a green salad. I have also used it on my bean burritos instead of Guacamole and sour cream. It's also great as a party dip served with veggies, just replace the sour cream with cream cheese for a thicker consistency. You can add lemon or lime juice for a citrus note. The possibilities are endless.
Here's what this recipe looks like, this was actually "next day potato cake leftovers" warmed up in the microwave. As Kelly Bundy would say: Viola!
Potato cakes
4 large potatoes (boiled and mashed the night before)
1 medium shredded carrot
1 grated garlic clove
1 finely sliced spring onion
1/2 small yellow onion finely diced
3/4 cup of frozen peas
Salt, pepper and dash of freshly grated nutmeg
Panko or regular breadcrumbs
Olive oil
Sautée the carrot and yellow onion in olive oil until soft but not brown. Add peas and garlic, sautée for another minute. Add the spring onion last and combine with the mixture. Now add hot veggie mixture to the cold mashed potato mixture. Season with salt, pepper and nutmeg. Work mixture by hand until well combined and not crumbly. Form into crab size cakes and press into breadcrumbs until well coated. At this point I retuned the cakes to the fridge for an hour to make to firm them up. Finally, fry in medium hot oil until golden brown and crispy. Serve with Jalapeño dip. .
Jalapeño dip
3 Jalapeños
1 small garlic clove
6 oz Tofutti sour cream
4 oz Tofutti cream cheese
1 tablespoon Vegenaise
Salt and pepper to taste
Process Jalapeños and garlic in food processor. Add sour cream and cream cheese, process until the mixture comes together. Add salt and pepper to taste, process until well combined. Add Vegenaise and process for a few seconds to combine. Your dip is ready! I like to prepare the dip the night before to let the flavors melt together.
I use this dip for almost everything. You can add a bit of soy milk to the dip and use it as a dressing for potato salad or as a creamy dressing for a green salad. I have also used it on my bean burritos instead of Guacamole and sour cream. It's also great as a party dip served with veggies, just replace the sour cream with cream cheese for a thicker consistency. You can add lemon or lime juice for a citrus note. The possibilities are endless.
Here's what this recipe looks like, this was actually "next day potato cake leftovers" warmed up in the microwave. As Kelly Bundy would say: Viola!
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