Potato Cakes with Beets and Romaine Salad.
Selecting the Potato Cake recipe the day after the Stuffed Peppers was a happy coincidence, so keep that in mind. I used two russet potatoes, one yam and two small white potatoes. I had one of the stuffed peppers left over from the previous night so that was the base. I steamed celery, roasted garlic and onions and additional peppers, but you can use any combination you’d like. Just refer to the recipe below. I learned my lesson with the half cooked potato kerfuffle, so I made sure the potatoes were cooked and nice and tender. Then I blended the vegetables together. I had made too much of the vegetable mix, so instead of throwing it away, I added Flex Seed Oil, and a ½ teaspoon of rosemary and created a delicious sauce.
Potato Cake Recipe
Add a variety of chopped cooked vegetables, broccoli, celery, brussel sprouts, green beans, roasted onions, roasted garlic, zucchini, summer squash, peppers, etc. Add some special soup or a vegetable broth to bind together. Mix and mash or together to form potato patties or use an ice cream scoop to dish out into a glass baking sheet. Line Dish with cabbage to keep potato cakes from sticking. Bake for 1 to 1-1/2 hours.
Beets and Romaine Salad Recipe
3 beets (peeled and cubed)
½ yellow onion (chopped)
1 lemon (freshly squeezed)
½ bunch romaine (roughly chopped)
Place the onions in the bottom of a cooking pan, and then layer the bets on top. Cook on low heat for 45 minutes. Remove the beets and onions from the pot and strain out any liquids. Allow to cool. Toss the beets and onions with the raw romaine in lemon juice then serve.
Enjoy and be sure to let me know how the recipes turn out.