![]() ![]() Once all the cakes are fried, you can place the whole sheet of them in the oven for 15 minutes to re-heat and re-crisp them in time for your meal.Place fried cakes on a baking sheet with parchment paper.Use two spatulas (or a spatula and a flat wooden spoon) to turn the cakes you don’t want to splash hot oil all over yourself. You may need to re-dip them in flour right before putting them in the oil, so keep it handy. Fry 3-4 patties at a time for 2-3 minutes a side, until golden brown.Dip the cake in the seasoned flour mixture. Gently form each one into a smooth, hockey puck like shape.Break up the potato mixture into 8 rough patties.Heat a large, cast-iron skillet over medium heat with 1/4″ oil in the bottom. Mix the 1/2 cup flour with 1/2 tsp Old Bay (or salt).Mix in the sprouts and 1/4 tsp Old Bay seasoning (or salt) and taste for flavor, adding more seasoning if desired. Add the Earth Balance to the potatoes and mash well.While the potatoes are drying out, drain the sprouts and pat them dry. ![]() Drain the potatoes and return back to the hot (empty) pot you boiled them inches Turn the heat down to low and let the potatoes dry for 1-2 minutes.After four minutes, remove them with a slotted spoon to a bowl filled with ice water to stop the cooking. When there is five minutes left of the potatoes, add the sprouts and cook for four minutes. Meanwhile, chop the ends off the brussels sprouts and remove any bad looking leaves.Add potatoes and boil for 12-15 minutes or until tender. Smaller red potatoes need only be quartered. Peel and chop potatoes into bite sized pieces. Bring a large pot of well-salted water to a boil. ![]()
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