Carrot and potato cakes

The Recycled Cook

By Adrian Sleeman

Carrot and potato cakes

Much as I am trying to keep some logical sequence to this blog, by definition it is about recycling food so occasionally an opportunity will arise to make something impromptu from leftover food, today is such a day.

 As I was looking in the fridge for something to cook for dinner I noticed that I had some potato and carrot left over from the weekend so I started to think what I could do to avoid wasting them. I could of course have done the obvious and eaten them but never being one to settle for the simples solutions to things (don't ask) I decided to make some carrot and potato cakes.

 Combine the two vegetables in a large mixing bowl, I prefer stainless steel to plastic but whatever you have to hand will be fine. season well with coarse sea salt and ground black pepper. You can add some fresh chopped herbs such as parsley or coriander or spices at this point if you have some available. Cayenne pepper or Pimienton work well but only add a pinch or you will lose the flavour of the carrot and potato.
Break a whole egg into the bowl and mix well, this will act as a binding agent and stop your cakes falling apart. You could also use flour but if you do be sure to cook it out completely. Use a small ladle or large serving spoon to measure your portions so that the cakes are uniform in size. Roll the mix in your hands into a ball and then flatten them with your palms into a pattie.
Lightly oil a griddling pan or a large frying pan with preferably olive oil or even an olive oil water spray for the health conscious. Cook over a moderate heat until brown one side. Try using a little of the left over mix to test this and avoid breaking up any of the cakes.

 Once you are happy that they are cooked on the underside gently flip them over with a spatula and brown the other side. These are now ready either to serve straight away or allow to cool and then freeze for use at a later date.

Delicious as an accompaniment to breakfast or simply served with some of your home made chutney (see previous blog) and some cold meat as a snack. These cakes or patties can be made from any combination of leftover vegetables but they work best when combined with potato as the starch in the potato holds them together well.


Disclaimer: The suggestions and tips on these blog pages are meant to be used in conjunction with common sense. Keeping your family healthy is the priority. Do not use food that is unfit for human consumption and always follow sensible food hygiene guidelines.  



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