Lyn wanted some sweet potato puffs or tater tots and because it was not on the list we forgot. We also forgot where we saw them. The list is becoming very important these days for two reasons, it keeps our impulse buys to a minimum “not on the list, not in the carriage” (In theory at least) and recently if it is not on the list we tend to forget about it. Hey, we talk as we shop and we forget things, that is until we are putting away things. That’s Ok because shopping for food ideas is one of our favorite things so we tend to hit a lot of grocery stores on the weekends. So I thought quickly and came up with this as a substitute and served with my Herb Marinate flank steak. She gave these a thumbs up on her second one.
I eyeballed most of this
- 1 Sweet potato or yam (this one was white) grated
- 1 tablespoon (estimated) fresh flat leaf parsley chopped fine
- 1 Shallot finely minced
- 1 egg beaten
- ¼ cup of grated parmesan cheese – depends on how finely grated could be more or less.
- Salt and pepper to taste- I went light on the salt and then sprinkled more on them when they were done.
Micro wave the potatoes for 3 minutes and let cool, when cool enough to touch where it will not cook the egg then proceed.
Combine all ingredients
Heat small amount of canola oil in pan
Form pancakes and flatten on pan
Brown on each side turn when necessary.
I did it in batches so as not to lose the heat of pan which would have been steaming
I kept the ready ones on a pan on cookie rack in low oven to keep crisp
BTW – these made a great topper in my Dill Chicken sandwich the next day.
Sunday morning the newspaper, waffles, pancakes or even eggs and bacon what could be better? We have made these plenty of times before each time the memory never lets us down. With this much oatmeal, you can expect it to be pretty hardy. Two of these fills me up for most of the morning but I cheat and have a third they are just so good. I caught Lyn sneaking another this morning, at least she did not put pepper on them she is a pepper head after all. You can cook the entire batch then freeze them, separated by parchment or wax paper and warm one for a quick breakfast of breakfast for supper.
- 8 Tbsp. powdered buttermilk and 2 cups water or milk you can substitute with 2 cups real buttermilk
- 1 ¾ cups quick-cooking rolled oats
- ½ cup oat flour
- 2 large eggs, beaten
- ¼ cup light olive oil
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/3 teaspoon salt
Warm maple pancake syrup
- 1 cup pure maple syrup
- ¼ to ½ cup frozen blueberries.
- Chopped walnuts
Mix together all ingredients in a blender let stand in frig for a short while or if hunger plow ahead.
Heat a griddle or heavy skillet over medium heat until a drop of water skates over the surface and lightly grease. Pour about a ¼ cup for each pancake onto the griddle. Cook until bubbles form on the surface, the edges are dry and the bottoms are golden brown, about 2 minutes. Turn once, cooking the other side until golden, about 1 minute. Serve immediately, or keep warm in a 200° oven until ready to serve.
To make the warm pancake syrup, combine the blueberries in a small saucepan or microwave-proof bowl. Heat
Serve immediately top with chopped walnuts.
Makes 6-12 pancakes
Double click to enlarge pictures
I don’t eat a lot of potatoes these days but every once in a while they hit the spot. Funny we could go weeks without having them and then it seems every night for a week nothing but potatoes with or in the meal. Could there be some sort of vitamin deficiency that causes these potato cravings. I firmly believe that the body will make you crave what it needs to fix an issue. Yes the rest of the family thinks I’m a little off too.
Big Fat Cod Potato Pancakes
Prep 10-15 minutes
Cook 30-35 minutes
- 2 large potatoes, peeled and cut in half
- 1 lbs cod fillets, cubed
- 1 Tbps.butter
- 1 Tbpsgrated onion
- 1 Tbps chopped fresh parsley
- 1 egg
- 2-3 Tbps oil for frying (canola, corn, safflower, sunflower, vegetable- all have high smoke point and are good for pan frying)
Boil the potatoes in a large pot, remember to start with cold or room temperature water and add potatoes then bring to boil then the outside will not cook faster than the inside. Cook until they are almost tender.
Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain and transfer into to a large mixing bowl. Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Have some kid fun and mold the patties.
Heat oil in a large skillet over a medium-high heat, fry the patties on both sides until golden brown. Drain on paper towels before serving.
All you need now is a vegetable broccoli sound good doesn’t it? A quick homemade tartar sauce mix mayo, and relish together maybe a few red pepper flakes cause I like the heat.
I think next time we will try with sweet potatoes.