Vegan Hash Brown Inspired Potato Cakes

>> August 15, 2012

We've been having a shitty weather lately. Last week was terrible as there were flooding all over the metro, and as my family, cats and I remained dry and safe, it's very sad that there were plenty of families that were evacuated from their homes because of severe flooding. The country's not even recovered from last week's monsoon rains, but here we go again getting another visit from a typhoon. Anyhow, it was moving and remarkable to see the Filipino spirit during these times. I hardly read rants about how the government performed nor criticizing the government's level of preparation for this kind of natural calamity, but rather read more about people helping people. It was tragic for most, but a lot of people affected were rather calm and trying to stay positive.

So since the flooding was so severe last week, school and business operations were suspended, Almost everything was closed. For that matter, we weren't able to do our groceries. I kinda underestimated the monsoon rains and didn't think to stock up with food supplies. All that's left in my fridge were a bunch of baby potatoes, baby carrots, onions and some cherry tomatoes. If it was just me in the house, I'd probably have settled with an instant Lucky Me Pancit Canton (Mark won't be happy reading this), but since hubby's home I gotta improvise to impress. Thanks to my food processor, grating the baby potatoes was almost effortless. The canned baked beans I never ate served us well too.

- 4 medium sized potatoes, peeled and grated (I  used a bunch of baby potatoes in this photo).
- 1 medium sized onion, finely chopped.
- 1 small carrot, peeled and grated
- 1 tbsp of egg replacer + 3 tbsp of water mixture (or use 1 medium sized egg, beaten)
- salt and pepper

1. Combine the grated carrots, onion and potatoes in a mixing bowl. Add salt and pepper according to your liking, and mix well.
2. Squeeze out extra water from the mixture using your hand or a strainer.
3. Add the egg replacer mixture (or beaten eggs) and blend well. The purpose of the egg is to hold them together when you mold it.
4. Mold the potatoes in to balls (size depends on how big you prefer).
5. Heat oil in pan. Once it's hot enough, carefully put the balls and press it with a spatula to flatten it a bit. Set fire to low heat so it doesn't burn quickly and can cook evenly on the inside.
6. Flip on the other side once it's golden brown.

Serve with baked beans and fried baby potatoes.


Asparagus and Scrambled Eggs + Some Catching Up


Yes, I'm still alive.

I'm so thrilled that my husband's back home and there's more reason to cook. After 7 long months he's finally back and although he's just gonna be around for a few weeks, I'm trying to make the most of it.

Here are some catching up photos plus a simple breakfast recipe of our very first breakfast together in 7 months.

- thin asparagus, ends trimmed.
- 2 medium eggs, beaten
- 1 tbsp mayonaisse
- 3 cloves finely chopped garlic
- salt and pepper to taste
- loaf of bread

1. Heat olive oil in a pan and fry the garlic until golden brown. Set aside.
2. Pan fry the asparagus until it reaches its vibrant colors. Set aside.
3. Combine beaten eggs plus mayo and a pinch of salt, and beat it like crazy. Fry the mixture and scramble away.

To serve:
Note: Sorry, I totally forgot the name of the bread used in this picture. I just saw it in the Saturday market and it looks tasty enough so i bought it. Use preferably a long loaf like this.

Cut the bread in half, lengthwise and top it with the scrambled eggs.Then layer it with
the asparagus and sprinkle the roasted garlic. Sprinkle some pepper and salt if desired. I matched it with an arugula and kiwi salad.

And here are the catching up photos
Fresh vegetables shopping once again from the Saturday organic market place here in Salcedo Village.

Lottie in his "I'm not really into veggies" look  +  Mark's welcome home flowers.

This was actually our 2nd breakfast but I might as well add it in this post. It's baked pancake. The pancake's Pillsbury :P.


Bubble Blahs

I work and live at night time. I am a person deprived of natural light. I rarely cook in the morning as I'm almost always asleep, else busy with house chores. As much as I love natural light in my photography, I'm afraid I don't usually have that luxury, unless I sacrifice my sleep, or make an effort to stay up longer during the day to do a cooking + photo session. So I depend on my flash, and sometimes, available light from my fluorescent bulbs. Although, in my opinion, nothing beats the natural light, I am, so far, satisfied with my shots using my flash that I learned to love.

I always look forward to the weekends for some sunlight.

  © Blogger template Simple n' Sweet by 2009. Sponsored by: Website Templates | Premium Themes. Distributed by: blog template

Back to TOP