1/4 of chopped red pepper
1 tbsp of garlic powder
(or 1-2 garlic cloves)
1 tbsp of spicy mustard
dash of cayenne pepper
1 tsp of red pepper flakes (optional)
Sprinkle of nutritional yeast (optional)
1/2 tbsp of black pepper
1 tsp of sea salt
1/4 cup of fresh spinach chopped
1/4of chickpea flour or cornmeal (added additional if needed)
3-4 tbsps of olive oil
1 tbsp of orange or lemon juice (freshly squeezed)
First you want to put your potatoes in a pot of water and boil until fork tender. Meanwhile chop up your veggies. When the potatoes are partly cooked and cooled place everything in the food processor. Add salt and pepper and citrus juice blend until potatoes are roughly mashed. Pour everything into a mixing bowl add additional seasonings and flour ,mix until lightly combined. Make about 6 good sized cakes, with well floured hands,once their made,to make sure they stay together, hold off on heating the oil and cover them and pop them in the freezer for about 15-20 minutes. Place a skillet with a few tablespoons of oil on the stove on medium heat. Fry them up a few minutes on each side, until golden brown.You can brown them in a skillet and finish them off in the oven or cook them completely in the skillet.Serve on a bed of spinach or alongside a salad. I love to add mustard and ketchup on top of mine.
If you love potatoes or crab/fish cakes you'll love these, I made them for lunch yesterday and they were so good! Enjoy!
Disclaimer : I am just an experimental chef, who eyeballs measurements,tests different recipes in different ways and just have fun!I learn as I go and I cook as I learn.
I am not a nutritionist but I cook from what I've learned about health and nutrition. I love to share what I've learned with you. I cook in small batches so you can double the recipe to make more.I don't use baking soda or baking powder,little salt and leave out most leavening agents.
For more read here: http://www.alsosalt.com/sodiuminfoods.html
Thanks for reading!Please comment below or share any similar recipes you might have.
