Showing posts with label Patties. Show all posts
Showing posts with label Patties. Show all posts

Sunday, December 8, 2013

My Meatless Mondays - Salmon Gefilte Fish Cakes - Jamie Geller


Often, we have salmon instead of gefilte fish for the fish course on Sabbath night. I look for those not made with matzah meal and this week, it turned out, I could only find salmon gefilte fish. It is a little more expensive but it is tastier. 

One of my sons was coming with his family and I know he likes when I make patties out of the frozen loaf so I planned to do so with the salmon gefilte fish. Jamie from Joy of Kosher has an interesting recipe on here site and I made a few changes to make it gluten-free and I baked it instead of frying and it was delicious. I think, we will be indulging in these loaves more often. This is cheaper than salmon fillets as well.

Gefilte Fish Cakes(Joy of Kosher)  Adapted

Serving : 8

Ingredients:

1 loaf frozen salmon gefilte fish, defrosted (22-ounce) 


½ cup diced red bell pepper

1 small red onion, diced

2 celery stalks, diced

½ cup light mayonnaise

4 tablespoons drieddill

¼ teaspoon freshly ground black pepper

1 egg

1 cup corn flake crumbs

Method:

Preheat oven to 350 degrees.


In a large bowl combine gefilte fish, peppers, onions, celery, ½ cup mayonnaise, dill,  pepper, egg and cornflake cumbs and stir well to combine. 


Using slightly wet hands, scoop ¼ cup and form into patties. Place on cookie sheet covered with parchment paper. 

Bake at 350 degrees f0r 25 minutes.

These can be eaten, hot, warm or cold.  We like them straight out of the oven. Jamie serves these with a horseradish sauce.  Hop over to her fabulous site and get the recipe.  While there, check out some of the other recipes.   I bet you find some to make.



Looking back:

April almost sent me back to the kitchen when I saw this dish but I had just eaten and my better judgement won out.  Crunchy French Bread Egg Pie from the 21 st Century Housewife. 
Crunchy French Bread Egg Pie

Who could pass these by without taking one or two or maybe even three?  Mini Deep Dish Custard Tarts from  the Pink Recipe Box.
Mini Deep Dish Custard Tarts with Whole Wheat Pastry | www.pinkrecipebox.com

I grew up eating raisin bread and it has always remained a favorite.  Take a look and see why I love it so.  This is from Ma Niche.

\
I am looking forward what you are bringing to the table.  Thanks for sharing with us.


Monday, September 9, 2013

Spinach Patties


I made leek patties for the Rosh Ha Shana table and just had to transform the recipe into one with spinach, as well.

Spinach Patties

Ingredients:

3 cups fresh spinach (microwave for a minute so it crumbles)
2/3 cup gluten-free corn flake crumbs
2 eggs
salt and black pepper to taste
1 teaspoon herbs de provence seasoning (I love this and add it to almost everything)
oil for cooking

Method:

Mix all ingredients together in a large bowl.

Heat oil in a large skillet.  I did not use a lot of oil, just enough to coat the pan.

Cook one side for about 2 minutes until browned.  

Turn over and cook other side until brown.

Serve plain or with any sauce.  I had some roasted pepper sauce to use with these.  Sour cream would be good as well.

Eat and please do enjoy.

Thursday, April 18, 2013

Loaded Cheddar Corn Potato Patties

Photobucket
I am excited about participating in Little Thumbs Up.  Each month, these is a chosen ingredient and we can link up as often as we have recipes with this ingredientZoe from Bake for Happy Kids and Doreen from my little favourite DIY have orgaznized this group.
If you are interested, do link up your corn recipes.
 

  When I saw this in Taste of Home, I knew I had to make it.  It has my favorite foods in it,

I am more and more excited about having potato flakes in my kitchen.  I bought them to use as a coating and now, I find more and more ways, to add them to dishes.  I use them to thicken soups and add a little potato flavor.  It does not take a lot to accomplish this.  I spice them for a breading or mix them with taco chips or corn meal.  Kudos.

 Loaded Cheddar Corn Potato Patties  (adapted from Taste of Home)


Ingredients :

2 cups mashed potato flakes
1/3 cup cornmeal
1/2 teaspoon garlic powder - feel free to use more
1/2 teaspoon smoked paprika
2 cups low-fat milk
1 package (10 ounces) frozen corn, thawed
1 cup (4 ounces) shredded extra-sharp cheddar cheese                                                   1 egg, beaten

Method:

In a large bowl, mix the potato flakes, cornmeal, garlic salt and paprika. Add the milk, corn, cheese and remaining green onions; mix until blended.

Using 1/4 cupfuls, shape mixture into 3 inch patties.

Heat a large nonstick skillet coated with cooking spray over medium heat. Cook patties in batches for 2-3 minutes on each side or until golden brown.

I would guess that if you choose to bake them, a half hour at 350 will do it.  I would raise the temperature for about 5 minutes to brown the tops.

 

Wednesday, December 26, 2012

Golden Potato Cakes ----- Paula Deen


Potatoes have always been a comfort food, in my family. When, I was a child and did not feel well, my mother would make me mashed potatoes. They were like a bit of sunshine casting its rays over me.

As an adult, when I see a potato recipe, chances are, I am going to make it. When Paula Deen shared this recipe, it went with me, into the kitchen and turned into these Golden Potato Cakes. They come with the sunshine built inside. They definitely make me feel better.

Golden Potato Cakes ----- Paula Deen (adapted)

Ingredients:


6 cups cubed (1-inch) Yukon gold potatoes , peeled and cut into large chunks
1/2 cup potato chip crumbs (Ground in food processor)
1 egg, beaten
1/2 cup shredded Cheddar
1/2 cup chopped scallions
1/4 cup light sour cream
salt and pepper to taste
3 tablespoons olive oil (I try to use less.)
 

Method:

Place potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Reduce heat, and simmer about 12 minutes until tender. Drain well and mash.  (Use a ricer if you want a great texture.)
 

In a large bowl, combine potatoes, crumbs, egg, cheese, onion, butter, sour cream, salt, and pepper. 

Form potatoes into 3-inch patties. I use a large cookie cutter to shape the patties.
In a large skillet, heat oil over medium-high heat. Add potato patties, and cook, 3 to 4 minutes per side, or until brown and crisp. Serve immediately. (Be gentle with the patties. They will fall apart if treated roughly.)


Next time, I want to bake these.


Sunday, November 18, 2012

Smoky Chicken Patties


When I make chicken soup, I always question, what to do with the chicken pieces.  Sometimes, I shred it all and freeze the pieces to add to some of the containers of soup, I also freeze.  Other times, I make a dish out of the chicken.  If I bake it with a sauce, it is good.  Other times, I shred the chicken and make patties.

That is what I did, today, and I topped them with smoked paprika for added flavor.  Often, I shred the chicken in the food processor and I get more of a minced chicken.  I like to have a more meaty texture so this time, I took the bench scraper and used it and it made a decent texture.
I have said it before and I am going to repeat myself.  I love this tool and use it, almost daily.  Have you ever spilled flour or sugar on the counter?  Sure, you have and if you really haven't, please don't tell me about it.  I spill much too often.  I use this scraper to pick up the sugar or whatever else and it gets every grain.  I use this to chop, slice and dice and then pick it all up with the tool.  Chop your nuts with this and you get the right size.  This is my handy dandy favorite.

Smoky Chicken Patties

Ingredients:

3/4 chicken, chopped
1 cup potato flakes or mashed potatoes
1/2 onion, finely chopped
1 egg
1/4 cup vegetable broth
1 teaspoon smoked paprika
1/4 teaspoon black pepper
1 teaspoon parsley

Method:

Preheat oven to 350 degrees F.

Mix everything  together except the paprika.  Form into patties.  I used an ice cream scoop and then flattened the patties to between 1/4 and 1/2 inch in height.

Sprinkle paprika on top lightly.

Bake for 20 minutes at 350 degrees.

Eat and enjoy.

Tuesday, October 2, 2012

Recipe Box # 17 - Vegetable Potato Fritters




For the holidays, I look for new and interesting recipes that use the vegetables , available to me.  I discovered a new place for good solid recipes, The Kosher Channel.  This is an adaptation of a winter vegetable recipe.  I placed the words, Sukkot recipes, in my search engine and I was expecting certain sites to appear and they did and this one also did.  

It is not that their recipes are strictly unique but they are good solid recipes which can be adapted easily, yet keep the true nature of the dish.  For example, my major change to this recipe was to use mashed potatoes instead of shredded tomatoes and to increase the quantity of potatoes.

These are crispy on the outside and soft in the inside and delicious all over.

Vegetable Potato Fritters

Ingredients:

3 huge potatoes, peeled and mashed

2 zucchini, shredded (all the following vegetables went into the food processor.

2 carrots, peeled and finely shredded

2 parsnips, peeled and finely shredded

1/4 cup gluten-free flour

1 1/2 tablespoons dried dill

2 large onion, chopped in food processor with other vegetables


1/2 teaspoon pepper

3 eggs, beaten

1/3 cup olive oil

Method:

1. Prepare a place to drain fritters: line a baking pan with several layers of newspaper and cover with a layer of paper towels. (Thanks Kosher Channel)

2. In a large mixing bowl, toss together shredded vegetables, flour, dill, onions,  and pepper. Stir in eggs and mix well.

3. Heat a large non stick skillet over medium high heat and add enough oil to thinly coat the bottom of the pan. When oil is very hot, drop vegetable mixture by ice cream scoops into pan. Flatten a little to spread into uniform patties. Cook until brown, about 3 minutes per side.

4. Remove with a small, slotted spatula and drain in prepared pan. Repeat with remaining batter, adding oil to the pan as needed to prevent fritters from sticking.


Serve with poultry, meat or fish or serve vegetarian with a green vegetable and salad.

I an featuring Fall Favorites from Couponing and Cooking to celebrate the first anniversary of the blog.  Go on over and leave your congrats and check out these recipes.

Baked Brown Sugar Brie Bites


Swiss Cheese Bread Dip



Pasta With Pumpkin Sage Cream Sauce



Butternut Squash Tomato Basil Bisque

Caramel Apple Cheesecake Dessert Dip and Almost Vegan Pumpkin Chocolate Chip Cupcakes



Linked to Hearth and Soul     Pennywise Platter    Frugal Food Thursday      Keep it Real Thursday  It's Fall Y'All
Please link up your recipes. I hope to be returning to a more logical blogging schedule in two weeks. I can't wait.

Friday, September 14, 2012

Potato Cakes with a Surprise Ingredient


This is a recipe from this month's Food Network magazine.  I did not have a full pound of the sauerkraut and used what I did have which, I am guessing, is half the amount.  I was intrigued with the inclusion of the sauerkraut and had to make it out of curiosity.  

Potato Cakes with a Surprise Ingredient (adapted from Food Network)

Ingredients:

4 medium Yukon gold potatoes (about 3/4 pound total)
1/2 pound sauerkraut, drained, rinsed and squeezed dry
1/4 cup chopped fresh parsley
2 large eggs, lightly beaten
1 bunch scallions, thinly sliced
Kosher salt and freshly ground pepper
2 tablespoons gluten-free flour (brown rice flour)
1 teaspoon extra-virgin olive oil, plus more for frying

Method:

Pierce the potatoes in a few places with a fork; microwave until slightly softened, about 4 minutes, then halve lengthwise. When cool enough to handle, put through a ricer.  You can grate it but the ricer makes work of it, in only a minute or two.

Add the drained sauerkraut to the grated potatoes along with the herbs, eggs, three-quarters of the scallions, 1 teaspoon salt, and pepper to taste. Stir in 1 tablespoon flour, then form into four 1/2-inch-thick patties. 

Friday, June 1, 2012

Nutty Sweet Potato Patties



I wish I had taken a photo of the following:

Last night hubby and I were going for a ride in his new car.  We don't buy new cars so this is really special for us.  It is a simple car, nothing extravagant but it is new with the odor that comes with a new car.  It looks almost sterile without anything personal in it, yet.  Wait until next week and I am sure it will have a "lived-in" feeling to it.

This was the first time, I was getting a ride in it.  I still have no driven it.  My husband said, "Meet me in the car and we will take a ride."   Who could turn down this offer?

Hubby went out to the car and I had to get something so I followed a few minutes later.  As I walk to the car, I see him with the phone, in his hand, sitting in the back seat.  I could not imagine what he was doing in the back but it did make sense that he was exploring.

As I got near the car, he started to laugh.  He was locked in the car.  Evidently, the dealer left the child lock, locked.  He could not get out.  I tried the door with little success.  He did something inside the car and said, "Try again."

This time, it would have opened but I decided to let him stew a bit.  He was having too much fun.  After a few more false tries, I let him out.

He is a good sport and found the whole situation comical.  So did I.

To make it up to him, I made these Nutty Sweet Potato Patties.  Yes, they look like burgers.

Nutty Sweet  Potato Patties

Ingredients:

2 large sweet potatoes or yams, cubed
water to cover sweet potatoes
microwave
1 cup GF oats
1/4 teaspoon black pepper
1/2 teaspoon cardamom
1 teaspoon smoked red paprika
1 teaspoon minced onion
1/2 cup toasted pecan pieces

Procedure:

Preheat oven to 400 degrees 
Place sweet potato cubes in medium-large bowl.  Cover with water.  Microwave for about ten minutes,
While oven is heating up and sweet potatoes are cooking, combine all  of the ingredients together.
Add cooked sweet potatoes to other ingredients and put into food processor.  Run until well blended.
Remove the mixture and shape into patties.  Put patties in a greased dish. into a 400 degree oven.  Bake for 20 minutes.

These are yummy.

Monday, November 7, 2011

Potato-Spinach Salmon Patties --- SRC

Secret Recipe Club/It is time for Group A of the Secret Recipe Club to do it's reveal for November.  Thanks Amanda for creating this group and helping it continue to grow and grow and grow.


Another month and lots of excitement as we reveal our recipes and the blogs, we have lifted these delicious recipes from.  I had a hard time.  I could have cooked through the blog, I was assigned and I think, I made a dent by making a few, besides these patties, which are delicious.  Each dish seemed perfect for our family.  Oh, you want to know who this is?  I will give a hint.  The person whose blog I have been assigned,  designed the badge above.

You need another hint?  OK.  Look at this.  Cook Around the Globe Button

Just in case, you don't know who this lovely lady is, I will share with you, her blog is the fantastic From Arepas to Zwetschgen.  She really has many recipes that are manageable, attractive and sound yummy.  Go and check this out and why not join in the fun and cook with the Cook Around The Globe group.

Potato Salmon Patties
Ingredients:

1 lb Yukon Gold potatoes
1 cup spinach, drained well
1/2 cup mayonnaise
cayenne pepper to taste
salt to taste
3 tbsp chopped parsley
1 lb skinless salmon fillet, cut into 1/2 pieces
1/4 cup plus 2 tbsp yogurt
1/4 cup diced onion
olive oil for frying

Boil potatoes until tender, about 30 minutes depending on the size. Peel and cut into 1/4 inch dice, transfer to a large bowl.  Mix the mayonnaise with parsley, season with cayenne pepper and salt. Chop salmon in a food processor, incorporate cream. Add the salmon, spinach, and onion to the potatoes. Season with salt and pepper. Form 12-15 patties. Fry in batches over medium heat, 3-4 minutes per side. Serve with the dip.

We loved this.

PermanetPosies.com
 Ms. enPlace   Side Dish Saturdays