Sunday, February 12, 2012

Cook Once Eat Twice (or More)

Yesterday I shared with you the Potato,  Cauliflower and Cabbage Pierogis I made.  Not only was that our dinner, I froze a bunch of them for another day, and put a couple in my daughters lunch for tomorrow.  You may recall I miscalculated on the amount of filling needed based on the amount of dough I made.



Well, today I took all of the leftover filling, threw in some breadcrumbs and created Potato, Cabbage and Cauliflower fritters. They were terrific! I left a couple in the fridge and froze a couple for another day.

I would love to know your secret for making a single dish extend to multiple meals! Please share!

Potato, Cauliflower and Cabbage Fritters

Potato, Cauliflower and Cabbage Pierogi filling ( recipe here)
Breadcrumbs (enough to bind the mixture)
Olive oli for pan frying

Heat a skillet over medium heat and add olive oil. Form mixture and breadcrumbs into patties and pan fry a few minutes on each side until golden brown. That's it!

Note: Mr. Meat and Potatoes ate his with some Tabasco sauce. I have to say it was a good idea!  Yum.

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