Potato Cakes w/Orange Broccoli and Fennel

This dish kills two birds with one stone for me: 1) I'm usually too lazy to cook breakfast in the morning and B) I never know what to do with leftover mashed potatoes (these are leftovers from this meal).

I spent maybe 20 minutes putting this Sunday morning brunch together and I can honestly say it was worth it.




Potato Cakes

1 c cold leftover mashed potatoes
oil, for frying
rice flour, for coating
salt and pepper, to taste

  1. Divide the mashed potatoes into 4 equal parts and shape them to your liking, heat up some oil in a frying pan, and coat each potato cake; toss them in your hot oil and let them cook until golden and crispy (about 15 minutes), then flip.
  2. While the cakes are getting all cooked up make your broccoli side.
     

Orange Broccoli and Fennel

2 c broccoli florets
1/2 bulb fennel, sliced
juice of 1 orange divided
  1. Heat up just enough oil in a skillet to keep your shit from burning; throw in your broccoli, fennel, and juice from half the orange. Let that cook up until it's just as tender as you wish. 
  2. To serve, put a healthy dosing of the broccoli and fennel side on a plate and shower it with more fresh orange juice and fennel fronds. Top with a potato cake, or two. 



Comments

  1. Sounds delicious! I've always been tempted to make potato cakes but never thought they would turn out. Do you think pineapple would be too acidic as a replacement for the oranges?

    ReplyDelete
    Replies
    1. the pineapple will definitely add a much sweeter temperament to the dish buuuuut you won't know until you try :)

      Delete

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