Mashed Potato & Bacon Fritters

As a household of just two now, I have learnt to cook enough for a meal without having a load of leftovers.

But when it comes to potatoes,  I still work with the ‘one for the pot’ as my mum did when I was a kid. Needless to say, there are leftovers these days without a teenage boy to feed!

These Mashed Potato & Bacon Fritters make an amazing side dish or a brunch or lunch! They are perfect for using up leftover potatoes and there are so many  flavour combinations you can reinvent them often!

Ingredients:

  • 2 cups cold mashed potatoes
  • 1 cup cheese, grated
  • 1/2 cup flour
  • 6 strips bacon, chopped
  • 1 medium onion,  chopped finely
  • 2 cloves garlic, crushed or chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 tablespoons fresh herbs
  • 2 eggs
  • 4 tablespoons butter

Now let’s put those ingredients altogether and cook:

Cook the bacon until crisp and drown well on a paper towel until cool.

Add the chopped onion to the pan, and cook over a medium heat until soft, and clear in colour – nothing much worse than crunchy onions!

Mix all of the ingredients in a large bowl, with the exception of the butter.

IMG_0310Clean out the pan with a paper towel, and add the butter, melting in a medium heat.

Take about 1/4 cup of the potato mixture and roll it into a ball shape.

Place it in the pan and flatten it out with a spatula. Cook for about 3 minutes each side until they are lightly golden brown. IMG_0309Always best served with a hot and crispy with a dollop of sour cream or tomato sauce!

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You can get creative with the seasonings and the additional ingredients. Pretty much anything in your fridge works…..add your favourite mix of spices and herbs, and whatever vegetables you have on hand!

A few ideas for you for next time:

  • ham, cheese, capsicum, a little dijon mustard
  • sun-dried tomatoes, oregano and basil, grated mozzarella cheese
  • leftover savoury mince, corn and cheese
  • chopped spinach, crumbled feta and fresh herbs
  • any other leftovers in your fridge!

They can be topped with sour cream, extra bacon, sauce, a fried egg, or as a side to a sausage!

Next time you have potatoes on the menu, pop an extra on in the pot so you have some leftovers to try out this easy and easy recipe.

Happy leftovers xx

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Ratatouille

Ratatouille is a fancy (and hard name to say) French provincial stewed vegetable dish, originating in Nice.

This vegetable stew is tasty and substantial, and carefully  seasoned just before it finishes cooking brings out the flavours.

Ingredients for 8 servings:

  • 2 large onions, sliced
  • 2 cloves garlic, sliced or crushed
  • 2 tablespoons cooking oil
  • 2-3 cups sliced zucchini
  • 1-2 green peppers, seeded and diced
  • 2-3 cups diced eggplant
  • 1/4 cup cooking oil
  • 3 cups chopped and peeled tomatoes, substitute canned for fresh in the winter
  • fresh or dried basil or oregano
  • salt, pepper and sugar
  • chopped parsley

Take a large frying pan and fry the onions and garlic in oil until just coloured very slightly.

Add the zucchini and peppers. Cook over a moderate heat, turning the vegetables,  from time to time, for about 5-10 minutes.

Remove vegetables from the pan and brown the eggplant in the second measure of oil. Add the partly cooked vegetables, along with the tomatoes.

Cover pan with a lid, after adding basil or oregano. Cook over a low heat for about 30 minutes, then season with salt, pepper and sugar to taste.

**I add a dash of black sauce for a little bit of heat

**If serving hot, thicken with a little cornflour paste

**Quantities of vegetables may vary, and zucchini, peppers or eggplant can be left out (not all of them though :))

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Now I love Ratatouille as a side dish with grilled or poached chicken…last nights supper below.

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And it makes a super delicious breakfast with a poached egg – that’s my breakfast sorted for tomorrow!

Super tasty with a grilled sausage, poached fish, or room temperature as a salad. Give it a try especially now when eggplants are so inexpensive – $.99 cents at my local green grocer this weekend.

If you enjoyed this eggplant dish try Eggplant Parmesan – another favourite!

Happy healthy cooking xx


French Toast Waffles

French Toast Waffles

Okay, my latest burning question in the world of cooking was “could my waffle machine make quick work of French toast?”.

I very pleased to report the answer to this burning question was a resounding YES!

Ingredients:

  • 2 large eggs
  • 1/2 cup milk or cream
  • 1 tablespoon maple syrup
  • 1/2 teaspoon vanilla paste
  • Pinch salt
  • 4 slices of bread

Pre heat your waffle maker.

Meanwhile, whisk all of the ingredients in a flat-bottomed bowl. Dip the bread slices in one at a time, both sides, and lay on a sheet of baking paper to let the eggy mixture really get soaked into the bread.

Spray your waffle plates lightly to ensure the total non-stick of the plates.

Place the bread in the preheated waffle maker. Close the lid and cook for 3-5 minutes, or until golden brown.

Voila! You are done.

I had some leftover blueberry sauce, and added a butter-cooked banana to the plate with the obligatory low-fat yoghurt 🙂

Oh my goodness, I know it’s a new year and one should really be thinking about that diet, but really….is there anything more delicious than french toast?

There is always next week to start that diet!

Happy brunching xx