Potato Cakes and Engagements!!

I was out of town all weekend visiting with family and friends and was so sad when I had to come home. Luckily the Hubs was sitting on the couch waiting for me when I got back home. It POURED almost the entire ride home which is about par for the course for me. Anyway, It was such an exciting for two of my friends. Saturday night we had a tacky Christmas party/engagement party. Only our friend had no idea she was throwing her own engagement party. 

My friends set up a karaoke machine and all of our friends started to sing 12 days of Christmas. When we got to 5 Golden rings, we changed the words up a bit to "One Diamond Ring." This was all the future groom's idea and turned out so cute!! The whole things was caught on video so she can cherish it forever. My other friend got engaged on Sunday night over a rose peddled entry way with champagne and candles!! I guess its that time of year.

Okay on to what you are actually here to read about, dinner! Hubs wanted to use of some deer meat we had in the fridge, (so he can go kill another one.) He grilled some venison and I made us some potato cakes and we steamed an artichoke. If you haven't done this before it is SO simple and delicious! I will show you how later. Below is the recipe for my potato cakes. You can also use leftover mashed potatoes for this recipe!! Skip down a few steps if you choose this route.

Potato Cakes 

 gluten free, dairy free 

Ingredients:

1 1/2 pound potatoes (I used red new potatoes)

1 t salt, divided

2 T buter substitute (plus more for pan frying)

1/1 cup milk substitute

1 1/2 T gluten free, dairy free mayo (I use Earth Balance mindful mayo) 

fresh ground pepper to taste 

6 strips gluten free bacon

2 cloves garlic

1/2 sweet onion

2 eggs

2 T fresh thyme 

1 T parsley

1 cup dairy free "cheese"

green onions (optional for garnish)

PRINTABLE RECIPE HERE!!

HELPFUL HINT: If you are using leftover mashed potatoes, skip down to "fry the bacon."

Bring a large pot of water to a rolling boil. Once boil in, add in 1/2 t salt to the water.

While your water is heating up, quarter your new potatoes. I like to keep skins on for nutritional value but you may remove if you prefer.

Toss your potatoes into the boiling water and boil until fork tender, about 20 minutes.

Drain your potatoes and place in a large bowl.

Using a potato masher of fork, mash your potatoes. I actually ended up using a pastry cuter.

Add in butter substitute,  milk substitute, and mindful mayo. Stir to combine.  

 Add in 1/2 T salt and pepper to taste and stir to combine.

IF YOU ARE USING LEFTOVER MASHED POTATOES, SKIP HERE: Heat a medium skillet over medium heat.

Slice your bacon into one inch pieces.

Pan fry the bacon until no longer pink. Once completely cooked, remove your bacon and place on paper towel covered plate.

While your bacon is cooking, Dice your onion and chop your garlic.

Add your garlic and onion into the pan you used to fry the bacon and sauté until translucent. 

Remove your onions and garlic and add into your potato mixture. Also toss in your eggs, thyme, and parsley. Stir everything to combine.

Add in your "cheese" and bacon and stir to combine.

Melt about 1 T buttery spread in your skillet. 

Using an ice cream scoop, scoop out a ball of the potato mixture.

Place the mixture in your hot skillet and press down using your fingers. The cakes should but about 1/4 of an inch thick. 

Pan fry on high for about 3 minutes on each side so that a nice crust forms.

Remove the potatoes and top with dairy free sour cream and green onions (optional)

Serve immediately and enjoy!

Thanks Y'all!

-Wise Wife