You may have heard, we are experiencing a hurricane here on the East Coast. Being warned to stay home today, we decided to use leftover ingredients to create our Hurricane Irene cakes for lunch. A crispy round morsel filled with leftover potatoes, onion, chives, parsley, ham and cheddar, these delectable cakes are topped with a cranberry gin chutney.
We began by braving the rain and heading out to the raised beds to collect some parsley and chives. We pulled out our leftovers which included ham and mashed potatoes.
We grated the cheddar very fine and then chopped the ham and herbs and added them to the mashed potatoes.
We formed the mixture into little cakes using a round shaped mold.
Next we dropped each cake into a flour, salt and pepper mixture.
After the flour mixture was applied we dropped each cake into a mixture of egg and water.
Finally each cake was dusted with Panko.
We gently dropped our cakes into a shallow fry of canola oil for about three minutes each side until golden brown.
We served our Hurricane Irene cakes with fresh parsley and a lovely cranberry gin chutney. Each bite was filled with melted cheddar, ham and then a pop of a fresh herb. The somewhat sharp bite of the chutney balanced it all out. We really think this might be one of our best creations yet!