Monday, January 7, 2013

Vegan Tofurkey and Potato Cakes

You may not have had anthing quite like this before.  A great idea for the holiday leftovers these are so tasty, warm and crsip on the outside. Tofurkey & Potato Cakes are so simple and easy you may want to make them any time of the year. It's a great breakfast treat, quick afternoon lunch or all-in-one dinner idea. The best part is the amazing aroma they leave behind. It reminds me of being back home. This recipe will make twelve cakes 8" cakes.

3 Cups Mashed Potatoes (mashed with skin on-made with Eath Balance Butter and Soy Milk)
2 Cups Diced Tofurkey
3 Tsp Ener-g Egg replacer mixed with
4 Tbs Water
2 Tsp Salt
2 Tsp Pepper
1 Tbs Onion Powder
1 Tbs Garlic Powder
2 Cups Flour
Canola Oil

Heat 2 inches of oil in a skillet. Mix Eggs and Potatoes together in a large bowl until eggs are completely blended. Add Tofurkey and seasonings mixing well. Stir in flour until you have a sticky batter. Drop by large spoonful into hot oil and flatten with a spatula. Cook until crispy brown (about five minutes per side) turning carefully with spatula. Tip: I use two spatulas to turn, holding both sides so that cakes don't flop. Continue dropping batter into hot oil until none is left.

These quick and easy cakes are good by themselves, or you can add a variety of your favorite toppings. These pictured are topped with No Chicken chicken gravey, or they are really good topped with Daiya Garlic, Jalapen and Havarti Cheese.

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