potato puff cakes

this recipe was inspired by spending the holidays with my partner's family. they are of Scandinavian descent (i'm very Irish!), and my partner always told me about the potato pancakes her folks would make her as a child (she thinks they are gross, by the way). that version is essentially a basic pancake batter that includes raw, shredded potatoes. the pancakes are then grilled and served like a traditional pancake, with butter and syrup, and all the fixings.

anyway, since I thought it would be a good time, I challenged my partner's father to a "potato pancake throw down." all the kids found this about as exciting as opening their christmas gifts, so they were asked to serve as judges. once blindfolded, each was offered a sample taste of pancake. i was the unanimous winner! (sorry, Guy!!!)

so, here's my unique take on the potato pancake .

this is the order of how things should go:

1. potato cakes - into fridge
2. marinate mushrooms
3. caramelized onions
4. beer batter
5. fry the cakes
6. veggie medley
7. serve

use the beer batter recipe e from my previous blogs. click here.

use the mashed potatoes recipe from the tofu cutlets recipe (click here), just exchange the chives with shallots, add 2 cloves minced garlic and 1/4 cup chopped fresh parsley.

use the caramelized onions recipe from the tofu cutlet recipe as well (click here).

after you've made your potatoes and they have cooled a bit, you want to create 1 inch think and 3 inches in diameter, "cakes." lay each cake down on a parchment covered cookie sheet. put in refrigerator and keep there for approximately 1-2 hours, or until ready to coat and fry. (you want to get them pretty cold so that they will maintain their shape in the deep-frying process). if you want, you can freeze them as well...the key is to get them pretty cold.

ready for frying? ok, heat oil to 375 degrees, coat a cake one at a time in the batter and lay into the deep fryer, very gently. fry for about 5-6 minutes, or until golden brown. remove from fryer and set upon a towel to absorb excess oil. serve with a dollop of dairy-free sour cream and the caramelized onions.

2 large portabella mushrooms
1 bunch asparagus spears
1 red pepper
2 cloves garlic, minced
1 large shallot, minced
2 tbsp tamari
1/4 cup red wine
salt and pepper
olive oil

de-stem the mushrooms, and dig out the insides.
slice each mushroom in 1/2. put the mushrooms, garlic, shallots, tamari, red wine, salt and pepper into a large bag to let marinate for 1/2 hour.

while that is marinating, prepare the asparagus by cutting off the tough ends. slice the red pepper into small 1 inch strips.

once the mushrooms have marinated for approximately 1/2 hour, heat a skillet with some olive oil, sauté up the mushrooms (including remaining marinade). add the asparagus and peppers in the last 5 minutes. you want the peppers and asparagus to retain their color and be crisp to the bite. salt and pepper to taste.

serve with your potato puff-cake, and your friends will love you forever.